#30 Burmese Milk Stout
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Sweet Stout
|
10.4 Litres |
1.065 |
1.021 |
5.75 |
12.71 |
41.23 °L
|
827 |
0 |
|
Author:
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Bikestickball Brewing
|
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Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2016 12:01 AM |
Notes: *Not Using "Cane Sugar" as a fermentable. I am using instead Myanmar 3 in 1 tea packets, 10 of them. |
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Hazy - NEIPA 11gal
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Specialty IPA: New England IPA
|
12 Gallons |
1.055 |
1.011 |
5.76 |
33.15 |
3.3 °L
|
827 |
0 |
|
|
Boil
Size: 16.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 40 psi |
Creation
Date: 4/1/2023 11:52 AM |
Notes: |
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Viking Ale
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Experimental Beer
|
5.5 Gallons |
1.051 |
1.01 |
5.41 |
0 |
4.51 °L
|
827 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
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: 10/5/2022 2:45 PM |
Notes: 1oz Heather tips at 60 mins
1oz Heather tips at 15 mins |
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Hopothecary Wit Weights And Measures
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Witbier
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14 Gallons |
1.053 |
1.012 |
5.37 |
20.47 |
3.4 °L
|
827 |
0 |
|
|
Boil
Size: 16 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 81 |
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: 5/25/2021 5:47 PM |
Notes: |
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Bambic 2022
|
Straight (Unblended) Lambic
|
55 Litres |
1.043 |
1.002 |
5.32 |
18.7 |
3.34 °L
|
827 |
2 |
|
|
Boil
Size: 75 Litres |
Boil Time: 120 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2021 10:10 AM |
Notes: https://eurekabrewing.wordpress.com/2012/10/13/57-lambic-2012/
Additionally add different bottle dregs |
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Boston Lager Clone (Original BBC Recipe)
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International Amber Lager
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5.5 Gallons |
1.05 |
1.009 |
5.37 |
29.9 |
6.51 °L
|
827 |
1 |
|
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Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/7/2019 3:09 PM |
Notes: This recipe as designed requires a decoction mash (see below). I chose to do a step-mash instead without water additions at each step.
Recipe Type: All Grain
Yeast: Wyeast 2035
Yeast Starter: yes
Batch Size (Gallons): 6
Original Gravity: 1.048
Final Gravity: 1.009
Boiling Time (Minutes): 60
IBU: 26
Color: 7.86
Primary Fermentation (# of Days & Temp): 10/50
Secondary Fermentation (# of Days & Temp): 5/50
Additional Fermentation: 42/30
Tasting Notes: Enjoy
Boston Lager Clone (Decoction/Krausening AG recipe)
Ingredients:
9.5 lbs American 2-Row
0.5 lbs Crystal 60
1oz Tettnanger 60 minute addition
1oz Hallertau 20 minute addition
1oz Hallertau 10 minute addition
1oz Hallertau in Secondary
Wyeast 2035
OG: 1.048
TG: 1.009
C: 7.85
IBU: 26
ABV: 5.0
Heat 12.5 quarts of strike water to target 105 degrees.
Hold mash at 105 for 30 minutes.
Remove 5 pints of mash, boil and return to mash tun. Stir and verify temp of approx 122. After reaching 122 rest for 30 minutes.
Remove 11 pints of mash, boil and return to mash tun. Stir and verify temp of 155. Here 155 is very important for the body of the beer. After reaching 155 rest for 30 minutes.
Heat 15 quarts of water to 168.
Remove 7 pints of mash, boil and return to mash tun. Stir and verify temp of 168. Do not exceed 170 here.
Settle grain bed and clear runnings. Sparge with 15 quarts(above) at 1 quart minute.
Boil wort adding hops at intervals above and chill wort down to 50 degrees.
Remove 1/6 of final wort volume and refrigerate for krausening below.
Pitch the yeast and ferment for 10 days at 50 degrees. Save 1/6 of the yeast starter and refrigerate.
Move to secondary and dry hop. Check gravity and record for use below. Hold at 50 degrees.
Remove saved yeast and wort, mix and warm to 50 degrees. Take the secondary gravity above and add 0.015. Example 1.010 + 0.015 = 1.025. Record the gravity of this mixture each day until it reaches the calculated value. Once the value is reached add the mixture to the secondary and bottle immediately. Do not add priming sugar, this technique will create your carbonation.
Once bottled, store at 50 degrees for 2 weeks and then drop the temp by 1 degree each day until 30 degrees is met. Lager at 30 degrees for 3 weeks.
Enjoy.
Add 1 tsp Irish Moss @ 10 mins or 1 Wirlfloc tablet @ 15 mins.
Ferment in primary for 10 days.
Ferment in secondary for 5 days (if kegging, move into keg at this time for 5 days).
Cold crash for 2 days and add gelatin finings on Day 2. Dissolve 1 tsp finings in 2 cups (16 oz) of hot water. Let cool to room temperature and add to keg.
Keg and force carbonate at 30 psi for 20 minutes using liquid side dip tube. Rock the keg during this time to accelerate the absorption of CO2. Stop every 4 minutes to listen to the keg. The bubbling sound should stop after only a few seconds meaning the CO2 is dissolving into the beer. Lower the pressure to 20 psi. Wait 1-2 hours to let it settle, then adjust the CO2 to serving pressure before testing the beer. |
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Dortmunder Export
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Dortmunder Export
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6 Gallons |
1.056 |
1.012 |
5.7 |
25.31 |
4.93 °L
|
827 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72.3 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2018 4:53 PM |
Notes: Mash @ 152
Boil 60 min w hop additions at 60,30 and 5
Ferment @ 50 for a week or so. Increase to 60 for 2-3 days. Carbonate & lager for 6-8 weeks
beer & brewing.com - Dortmunder export |
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Tsekkipilsneri 3
|
Czech Premium Pale Lager
|
18 Litres |
1.057 |
1.013 |
5.78 |
36.26 |
4.12 °L
|
827 |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 82 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2017 11:18 AM |
Notes: |
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MangoSaison III
|
Saison
|
29 Litres |
1.049 |
1.008 |
5.4 |
28.68 |
4.71 °L
|
827 |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 71 |
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: 3/26/2017 5:28 PM |
Notes: |
|
Winter Ale
|
American IPA
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24 Litres |
1.054 |
1.012 |
5.51 |
58.83 |
11.2 °L
|
827 |
0 |
|
|
Boil
Size: 29.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3.97 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2016 4:26 PM |
Notes: |
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11Teen Hoppy Wheat
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American Wheat or Rye Beer
|
20.8 Litres |
1.052 |
1.011 |
5.37 |
24.7 |
3.92 °L
|
827 |
1 |
|
|
Boil
Size: 24.6 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 80 |
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: 6/18/2015 2:47 AM |
Notes: If you are an extract brewer the recipe should be as follows:
6.6lbs Wheat Malt Extract
1.0 Lb Pilsner Malt
1.0 Lb Wheat Malt
1.0 Lb Crystal 10
Crush and mash the grain in 1 gallon of water at 150-155 for an hour, then brew as you normally would other batches following the same hop, fermentation, and dry hop schedule |
|
90 Shilling Clone
|
American Amber Ale
|
5.75 Gallons |
1.058 |
1.014 |
5.8 |
27.22 |
13.31 °L
|
827 |
0 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.45 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2016 10:50 PM |
Notes: |
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American Brett Saison
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Brett Beer
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22 Litres |
1.054 |
1.011 |
5.62 |
37.77 |
4.24 °L
|
827 |
0 |
|
|
Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/11/2016 1:33 PM |
Notes: Doser med Brett Amalgation når ølla er under 1.002-4
12 dager gjæring. Burde være på rundt 010 før Rerack.
Rerack til keg med tørrhumling. Tilsett 85g sukker her. 5 dager etter i varmt rom, fjern tørrhumle. La stå i i rundt 2 uker til.
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You'll Never Walk Al(e)one
|
Strong Bitter
|
4.85 Gallons |
1.058 |
1.014 |
5.68 |
47.94 |
11.27 °L
|
827 |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 6/7/2016 1:25 AM |
Notes: 3.3 lbs Amber LME - $11
3 lbs Light DME - $10
2 lbs Maris Otter Pale - $13
1 lb Caramel 40L - $2
English Ale Yeast - $3
2 oz Fuggles - $3
2 oz East Kent Goldings - $3.50
Cost: $45.50
Irish Moss - $2.25 |
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Palmetto II
|
American IPA
|
6 Gallons |
1.056 |
1.016 |
5.31 |
41.07 |
7.08 °L
|
827 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 2/17/2016 7:17 PM |
Notes: |
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Californian Tropic
|
Premium American Lager
|
11 Litres |
1.054 |
1.011 |
5.69 |
25.16 |
4.46 °L
|
827 |
1 |
|
|
Boil
Size: 14 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: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2016 3:22 PM |
Notes: |
|
MJ Nz Pils
|
Bohemian Pilsener
|
23 Litres |
1.052 |
1.011 |
5.32 |
0 |
4.76 °L
|
827 |
0 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 70 |
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: 1/7/2016 8:03 PM |
Notes: |
|
Brewstore Wit
|
Witbier
|
20 Litres |
1.054 |
1.013 |
5.5 |
18.06 |
4.38 °L
|
827 |
0 |
|
Author:
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JohnnyAH
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Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 12/30/2015 12:08 PM |
Notes: Pitch at 18C. Allow rise to 22C.
Mash start at 12.45
Boil start 2.15
Hops and spices at 3.05 |
|
Joan
|
Blonde Ale
|
21 Litres |
1.052 |
1.011 |
5.33 |
26.63 |
5.91 °L
|
827 |
0 |
|
|
Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 35 |
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: 11/11/2015 10:24 PM |
Notes: |
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Blonde
|
Blonde Ale
|
5.5 Gallons |
1.05 |
1.009 |
5.37 |
25.92 |
4.9 °L
|
827 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2015 9:44 PM |
Notes: |
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