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Bourbon Barrel American Barleywine
|
American Barleywine
|
4 Gallons |
1.103 |
1.025 |
10.25 |
99.45 |
17.74 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 60 |
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: 1/18/2015 7:56 PM |
| Notes: |
|
|
Hazy Kettle Sour Milkshake IPA
|
Fruit Lambic
|
11 Gallons |
1.079 |
1.027 |
6.9 |
4.28 |
3.98 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2019 3:13 AM |
| Notes: |
|
|
IPA 4C
|
American IPA
|
20 Litres |
1.067 |
1.015 |
6.79 |
67.17 |
11.52 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 25.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 73 |
Mash Thickness: 2.81 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2016 7:26 PM |
Notes: 6.5%ABV
BU/GU environ = 1
Mash in at 65 °C
Hop Stands : avant de mettre le houblon "aroma", faire descendre la température à 75°C (avec le serpentin) et seulement envoyer le houblon "whirlpool" => pas d'isomerisation à cette temperature
http://byo.com/component/k2/item/2808-hop-stands
(sub-isomerization range 71–77 °C)
Levure 1056 :
-1ere phase @ 20°C (refroidissement à 20°C) (2jours)
-2ème phase @ 17°C (5jours)
-3ème et dernière @ 22°C (2-3 semaine)
-DH (5jours)
-Cold crash (2jours)
-embouteillage
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Lime Pilsner
|
Light American Lager
|
5 Gallons |
1.065 |
1.016 |
6.38 |
26.35 |
4.45 °L
|
2.8K |
6 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 69 |
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: 30 psi |
Creation
Date: 9/1/2019 2:17 AM |
| Notes: |
|
|
The Lemon Donut DIPA
|
Imperial IPA
|
11 Gallons |
1.081 |
1.023 |
7.62 |
77.06 |
9.67 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: Forced |
Priming Amount: 12 psi |
Creation
Date: 9/27/2013 12:56 PM |
| Notes: Add the zest of 4 lemons at flameout. |
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Abita Amber Clone
|
American Amber Ale
|
19 Litres |
1.048 |
1.007 |
5.39 |
20.86 |
12.17 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 3/5/2019 7:58 PM |
| Notes: Originalt Wyeast 2308/2206 |
|
|
Tripel Karmeliet Clone
|
Belgian Tripel
|
20 Litres |
1.079 |
1.018 |
8.06 |
24.64 |
5.51 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2017 7:40 AM |
| Notes: |
|
|
Iron Brewer 2nd Round - Pre Porter
|
Pre-Prohibition Porter
|
5.5 Gallons |
1.058 |
1.008 |
6.52 |
28.52 |
26.78 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2016 5:49 PM |
Notes: Used cascade candi syrup with with black licorice
2nd place MoM Hot Summer Brew Off 2016
Historical styles |
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HOP SWAP 23L
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Specialty IPA: New England IPA
|
23 Litres |
15.918 |
3.324 |
7.12 |
40.7 |
5.03 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 30 |
Boil Gravity: 14.7 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/12/2021 2:06 AM |
| Notes: |
|
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White IPA: Citra & Azacca
|
Specialty IPA: White IPA
|
23 Litres |
1.05 |
1.011 |
5.12 |
27.79 |
3.59 °L
|
2.8K |
1 |
|
|
Author:
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|
royger
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: Priming Sugar |
Priming Amount: 116 gr |
Creation
Date: 4/28/2019 2:46 PM |
| Notes: Whirlpool starting at 80ºC down to 60ºC |
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Bell's Winter White Clone
|
Witbier
|
5 Gallons |
1.059 |
1.013 |
5.97 |
19.39 |
4.24 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 6.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.57 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2018 1:16 PM |
| Notes: |
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Old Speckled Hen Clone
|
Strong Bitter
|
5 Gallons |
1.048 |
1.011 |
4.93 |
35.05 |
8.91 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2016 5:37 PM |
Notes: After 2 weeks FG of 1.010
Priming for bottling using Gyle:
for 1.7 Vol CO2 |
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Helles Belles
|
Munich Helles
|
5 Gallons |
1.048 |
1.008 |
5.22 |
18.21 |
3.43 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2016 2:23 PM |
| Notes: |
|
|
Sorachi Ace MO Smash
|
American Pale Ale
|
23 Litres |
1.048 |
1.011 |
4.87 |
49.87 |
5.56 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 70 |
Boil Gravity: 1.035 |
Efficiency: 70 |
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: 8/11/2015 10:21 AM |
| Notes: |
|
|
Cider
|
Common Cider
|
1.06 Gallons |
1.056 |
1 |
7.4 |
0 |
3.66 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2015 8:29 PM |
| Notes: |
|
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Chocolate Peanut Butter Porter
|
Robust Porter
|
3 Gallons |
1.062 |
1.02 |
5.52 |
41.13 |
29.97 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 4.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Kegged |
Priming Amount: N/A |
Creation
Date: 1/18/2015 3:31 PM |
| Notes: |
|
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Grasshopper Hefewizen
|
Weizen/Weissbier
|
10.5 Gallons |
1.052 |
1.012 |
5.19 |
12.39 |
4.31 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: kegged (forced carb) |
Priming Amount: 10 gal |
Creation
Date: 5/25/2012 11:38 AM |
| Notes: Cut Canadian Honey Malt in half for less malt sweetness (I have found this to be a nice match with this yeast) |
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Bourbon Vanilla Stout
|
Russian Imperial Stout
|
5 Gallons |
1.081 |
1.019 |
8.16 |
78.65 |
36.11 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
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: 4/12/2015 8:00 PM |
| Notes: |
|
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Skinny Dippin' At The Ledges (Long Trail Ale Clone)
|
Düsseldorf Altbier
|
5.5 Gallons |
1.06 |
1.015 |
5.88 |
50.11 |
17.77 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.18 |
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: 4/6/2014 2:02 PM |
Notes: Boil for Total 70 Minutes: 10 minutes boil, prior to hop addition, for protein coagulation.
FG after 2 weeks fermentation: 1.010.
Note: use this recipe with a 6 gallon fermentor. It did voraciously ferment that lead to explosion within 4 hours! |
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Peanut Butter Chocolate Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.068 |
1.015 |
7.05 |
28.45 |
32.02 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: 10psi |
Creation
Date: 6/6/2022 8:53 PM |
Notes: This recipe is not quite as dark as a true stout and has a bit more alcohol.
I used two 6.5 containers of PB2, one of which has cocoa powder in addition to the PB.
Original gravity was 1085 at 70 degrees, due to the peanut butter solids in the boiled wort. This is my assumption.
Draining the wort kettle was slow. I had to clear the bazooka screen repeatedly. Lots of the PB stuck to the hops and was left behind in the sieve upon transferring to the fermenter. It was clumpy in the boil.
I prepped the yeast the night before into 2 cups water with a 1/4 cup of DME. I pitched all of it into the fermenter at 1 pm the next day. |
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