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Great White Goose Wheatwine
|
Wheatwine
|
5.25 Gallons |
1.105 |
1.026 |
10.33 |
36.64 |
9.33 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
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: 1/16/2016 5:40 PM |
| Notes: |
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Taras Boulba De La Senne Hoppy Blonde
|
Belgian Pale Ale
|
6 Gallons |
1.041 |
1.008 |
4.34 |
49.43 |
2.38 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.027 |
Efficiency: 78 |
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: 8/15/2019 7:12 PM |
Notes: From the brewer:
54 IBUs
Mash at 45-62-72-78°C. Hop pellets rather than cones, 95% of the hops used are German or Slovenian. Yvan : "Tettnanger and Saaz stand for the bulk, and beyond them, we primarily use Savinjski Golding and Hallertau Hersbrucker".
Collect wort at 21-22°C; weak beers are allowed up to 26°C to encourage esters, strong beers up to 24°C to minimise fusels. 5-6 days in fermenter and 14-15 days in secondary at 23°C
It has a wholly unique flavor: a bright lemon stiffened by minerally hard water up front, then a slow evolution into a dry herbal finish....The beer may be hop-heavy (in addition to bittering additions, Senne dry-hops Taras Boulba)....“It’s a yeast we’ve chosen carefully for the subtle, mellow esters it gives. We enhance them using very flat fermenters we designed ourselves.” He points out that the bitterness comes from the hops, not phenolics, but I’d emphasize all the heavy lifting the yeast does in other ways. Esters up front accent the lemony hopping and create the spritz that buoys this beer. In Taras Boulba, the way those esters work with the bitterness, the way their aromas harmonize with the citrusy hops, are what tie the beer together.
From Northern Brewer on Homebrewtalk.com
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Tripel
|
Belgian Tripel
|
21 Litres |
19.36 |
4.588 |
8.15 |
27.76 |
6.94 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 15.8 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2015 6:49 AM |
| Notes: |
|
|
Colonial IPA
|
English IPA
|
21 Litres |
1.059 |
1.014 |
5.89 |
76.36 |
13.9 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60.5 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2015 8:42 PM |
| Notes: |
|
|
Emergency Scottish Heavy
|
Scottish Heavy
|
7 Gallons |
1.039 |
1.017 |
2.92 |
18.59 |
15.07 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 9.2 Gallons |
Boil Time: 120 |
Boil Gravity: 1.03 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2016 4:10 AM |
Notes: 200b of somewhat old WLP007
caramelized 1.5 gallons down to about .5 gallons before the rest of the boil
expecting boring flavor
attenuation was awful, perhaps make a real starter next time even if it means waiting to pitch |
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Dogfish Head Indian Brown Ale Clone - #2
|
American Brown Ale
|
3 Litres |
1.069 |
1.02 |
6.34 |
46.33 |
23.8 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 3.8 Litres |
Boil Time: 30 |
Boil Gravity: N/A |
Efficiency: 25 |
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: 11/8/2012 1:25 PM |
Notes: Brewed: 12/09/29 OG: 1.045
Racked: 12/10/12 OG: 1.015
Bottled: 12/10/20 OG: 1.014
ABV: 3.1% |
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All Grain Cream Ale
|
Cream Ale
|
10 Gallons |
1.049 |
1.012 |
4.79 |
21.76 |
3.31 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 10.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 9/11/2011 4:03 AM |
| Notes: |
|
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100% Brett IPA By Jesse Derma
|
Brett Beer
|
5.75 Gallons |
1.079 |
1.008 |
9.3 |
89.22 |
7.48 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 75 |
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: 12/31/2018 8:52 PM |
Notes: Jesse fermented this out with an isolate of brett from Flat Tail. Here is a link regarding this strain. https://www.facebook.com/groups/MilkTheFunk/permalink/1279347668760111/?hc_location=ufi
Ale size starter for brett = 10 day or less full fermentation.
Tasting Notes: Huge fruit flavor from brett, no barny character (well, maybe over a long period, but this will be drank fresh like an IPA)
Should be a super fruity, but dry IPA!
Regarding 007 The Golden Hop: http://www.yakimavalleyhops.com/007TheGoldenHop2ozp/hops0073-2015crop.htm
Mash and Sparge notes: Protein Rest Add 32.97 qt of water at 126.6 F 122.0 F 35 min Saccharification Decoct 13.55 qt of mash and boil it 154.0 F 45 min Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 2.25 gal water at 168.0 F |
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Oat Milk Stout 2
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Oatmeal Stout
|
5.5 Gallons |
1.064 |
1.015 |
6.44 |
34.38 |
35.39 °L
|
3.1K |
0 |
|
|
Author:
|
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Chris Candler
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2016 8:30 PM |
| Notes: |
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Belgian Blonde Ale (BBA)
|
Belgian Blond Ale
|
5 Gallons |
1.064 |
1.016 |
6.28 |
23.78 |
4.91 °L
|
3.1K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2016 10:48 AM |
| Notes: |
|
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Helles Bock за конкурса
|
Helles Bock
|
21 Litres |
16.127 |
3.036 |
7.1 |
24.62 |
7.91 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 11.5 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2016 12:04 PM |
| Notes: |
|
|
Falcon Lake Michalak Malt
|
Experimental Beer
|
5 Gallons |
1.067 |
1.018 |
6.38 |
17.89 |
7.73 °L
|
3.1K |
10 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 6.3 oz |
Creation
Date: 6/29/2020 6:43 PM |
| Notes: Arguably one of the best documented incidents in Canada. Had Stefan been drinking? Was he trying to scare people away from his silver claim like he'd seen too many episodes of Scooby Doo? Then how do you explain the radiation burns and residual Geiger readings? All I know for sure is that our terrestrial tech has gotten a lot cleaner. |
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Chocolate Chip Cookie Lager
|
Munich Dunkel
|
5 Gallons |
1.053 |
1.016 |
4.97 |
10.17 |
27.16 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 4.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 1/29/2017 4:11 AM |
Notes: Mash, Boil, cool wort then in a separate pot boil a small amount of wort and add the coco powder. The coco is partly hydrophobic so you need to boil it to get it mixed properly, watch out for boil over because the coco makes a foamy mess. Dont boil for longer than necessary for coco to mix into solution, longer will result in bitter taste. Add the coco mixture to the cooled wort.
Vanilla beans may be a substitute for extract, take care to note that the bean has much more flavor than the extract.
ferm at 60F, rest at 70 after 4 weeks for about a week. Drop to lager temp to get coco and haze out. Not all coco will fall out.
Ive brewed this a few times and its on par with the flavor of a New Belgian Ben and Jerry's Chocolate Chip cookie dough with a little more mouth feel and much darker color.
Cheers! |
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Leffe Blond Clone
|
Belgian Specialty Ale
|
15 Litres |
1.053 |
1.017 |
4.72 |
31.34 |
5.57 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 18.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2.3 |
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: 3/21/2015 8:28 AM |
| Notes: |
|
|
English Stock Ale
|
Old Ale
|
25 Litres |
1.082 |
1.011 |
9.28 |
45.94 |
20.68 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 44 Litres |
Boil Time: 130 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2015 8:30 AM |
Notes: Page 318 of ASB's
Ferment @ 18°C with two ale yeasts
Add Brett C to secondary along with wine soaked medium toast French oak cubes and age
Blend with a Porter or Mild |
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Bud-Days (Naturdays/Budweiser Clone)
|
American Lager
|
5.5 Gallons |
13.845 |
2.589 |
6.05 |
12.75 |
5.57 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 11.8 |
Efficiency: 75 |
Mash Thickness: 1.78 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: co2 |
Priming Amount: 11.21 psi |
Creation
Date: 7/18/2019 10:13 PM |
| Notes: |
|
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Golden Plains Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.051 |
1.013 |
4.98 |
17.35 |
3.11 °L
|
3.1K |
1 |
|
|
|
| Boil
Size: 7.5 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: 6/26/2013 2:46 AM |
| Notes: |
|
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Citra
|
American IPA
|
1 Gallons |
1.071 |
1.018 |
7.01 |
72.05 |
6.93 °L
|
3.1K |
6 |
|
|
|
| Boil
Size: 2.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2015 5:48 PM |
| Notes: |
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Ballast Point Sculpin Ale Clone
|
American IPA
|
5.5 Gallons |
1.072 |
1.017 |
7.19 |
90.77 |
6.64 °L
|
3.1K |
5 |
|
|
Author:
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jehbrewer
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2014 3:39 PM |
Notes: This is a fantastic clone of Ballast Point's Sculpin Ale. A ton of hops aroma and flavor, beautiful color, nice head retention and lacing.
- Do iodine test pre-boil to ensure conversion was successful
- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle |
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Paradisi Mead
|
Semi-Sweet Mead
|
1 Gallons |
1.126 |
1.031 |
12.4 |
0 |
5.1 °L
|
3.1K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
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: 8/9/2013 12:33 AM |
| Notes: 3 lbs honey (2 lb orange blossom and 1 lb buckwheat) added to water to make a little over 1 gallon, boiled 15 minutes and then racked to the bucket, used Champagne yeast to ferment. 10 oz. grapefruit added end of boil at 160 deg F. |
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