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Blueberry Surprise (AG)
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.05 |
1.012 |
5.02 |
16.58 |
5.62 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 7 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: Bottle |
Priming Amount: 4.5 Volumes |
Creation
Date: 4/11/2012 1:23 AM |
Notes: Lower Protein rest should result in lower head retention. This is planned as it will be highly carbed and may have problems pouring with high head retention.
Higher mash temps to give it a bigger body to balance out the acidity of the blueberries. You can alter the temps to fit the blueberries you can get.
The higher carbonation gave it an almost champagne-like feeling. Very spritzy and delicious. |
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Chocolate Maple Porter (name Needed)
|
Robust Porter
|
5 Gallons |
1.061 |
1.017 |
5.89 |
33.83 |
40 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 6 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: 2/22/2012 3:26 PM |
| Notes: |
|
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My Puppers
|
American Light Lager
|
5 Gallons |
1.045 |
1.013 |
4.18 |
17.77 |
3.55 °L
|
2.8K |
5 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2019 10:34 PM |
| Notes: |
|
|
Pumpkin Stout 2kol
|
American Stout
|
5 Gallons |
1.088 |
1.022 |
8.68 |
34.37 |
40 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 11/2/2012 4:44 AM |
| Notes: Five cans of Libby pumpkin spread on two cookie sheets baked at 350 for one hour. |
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Great Lakes Chillwave DIPA Clone
|
Double IPA
|
5.5 Gallons |
1.082 |
1.019 |
8.26 |
103.2 |
7.79 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2017 6:43 AM |
Notes: Mash @ 152F for 1 hour
170 degree batch sparge.
Ferment @ 65 degrees
Primary for 7 days with dry hop addition
Rack to secondary and age for 2-4 weeks.
cold crash for 1 day
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SMaSH - Cream Ale
|
Cream Ale
|
5 Gallons |
1.051 |
1.012 |
5.21 |
19.79 |
3.93 °L
|
2.8K |
0 |
|
|
Author:
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Ranch Dog
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|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2015 5:09 PM |
| Notes: |
|
|
Raspberry & Peach Fruit Beer
|
American Pale Ale
|
5 Gallons |
1.06 |
1.01 |
6.51 |
42.96 |
5.1 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 80 |
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: N/A |
Creation
Date: 1/23/2020 3:54 AM |
Notes: Pitch at 64F, hold for 10 days
Fruit was purchased frozen, thawed, and blended. Added sodium metabisulfate and waited 12 hours.
Transferred beer to secondary with fruit puree and held at 60F for 5 days. Cold crashed for 2 additional days.
Strained beer into clean & sanitized bucket then into keg.
Motown MASH Hombrew Competition
Score: 31/50
2nd Place Fruit Beers |
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Roughtail Brewing Co. Hoptometrist Double IPA
|
Double IPA
|
5.5 Gallons |
1.093 |
1.02 |
9.55 |
88.24 |
7.86 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2017 6:36 PM |
Notes: Mash 2-row and caramel malt in a single infusion style mash at 147F for 60 minutes.
Sparge with 170F water and lauter to reach pre-boil volume (between 6.5/7.5 gal dependent on your equipment).
Boil for 60 minutes, add first hop addition at beginning of boil. Add whirlfloc tab with 15 minutes remaining.
Add flameout hop additions at end of boil when flame is turned off, steep for 15 minutes before cooling to 65F.
Ferment at 65F. Allow temperature to rise to 70F on day 3 of fermentation.
When terminal gravity is reached add one half of dry hops. After 3 days add remaining dry hops. After another 3 days cold crash to 32F and condition for 2-3 days.
After beer clears, bottle or keg.
=============================================
NOTE: Recipe source states OG of 1.079. With a standard 75% efficiency value, a 17lb malt bill comes out much higher. Modify the pale malt to suit your efficiency. |
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Whole Lotta Huell Melon
|
American IPA
|
5.5 Gallons |
1.065 |
1.016 |
6.33 |
38.47 |
5.8 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2017 10:37 PM |
| Notes: Whirlpool hops are flameout hops. Add @ flameout and keep above 170. |
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Big Sky Moose Drool Clone
|
American Brown Ale
|
5.25 Gallons |
1.053 |
1.013 |
5.22 |
25.22 |
19.88 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2015 2:10 PM |
Notes: Moose Drool Clone
Four different malts are used. They also do four hop additions consisting of a combination of east kent goldings, liberty, and willamette.
ABV 5.1%
IBU 26
SRM 38
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Belgium Duvet Amber Ale
|
Belgian Dubbel
|
21 Litres |
1.064 |
1.014 |
6.6 |
16.07 |
13.32 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: gyle |
Priming Amount: 1000ml |
Creation
Date: 2/3/2016 9:23 AM |
Notes: Belgium candy syrup added in last 15 mins of boil.
Gyle collected from the dregs at the end using a sieve. Usually there is about 1.5 liters left over after auto siphoning wort into carboy. Collect this and cold crash again to get only the wort. Freeze until bottling day.
Use blow off tube or separate into two 22 liter carboys. This Yeast is pretty ferocious. |
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Bayer
|
Munich Dunkel
|
25 Litres |
1.054 |
1.012 |
5.57 |
26.08 |
17.28 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2015 3:08 PM |
| Notes: |
|
|
Beam Me Up
|
Scottish Export 80/-
|
5 Gallons |
1.062 |
1.014 |
6.25 |
22.29 |
17.73 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2013 12:46 PM |
| Notes: |
|
|
Black IPA
|
Imperial IPA
|
5.5 Gallons |
1.078 |
1.02 |
7.69 |
100.7 |
36.43 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 7/30/2012 6:30 PM |
| Notes: |
|
|
Nøgne Ø Vic Secret
|
American IPA
|
24 Litres |
1.071 |
1.017 |
7.1 |
94.66 |
6.72 °L
|
2.8K |
0 |
|
|
Author:
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Ølbrygger
|
|
| Boil
Size: 35 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2015 10:01 PM |
| Notes: |
|
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EdWort Haus Pale Ale
|
Blonde Ale
|
5.5 Gallons |
1.049 |
1.011 |
5.02 |
39.46 |
4.49 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 4/13/2016 4:20 AM |
| Notes: |
|
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Jaipur Clone
|
English IPA
|
19 Litres |
1.055 |
1.01 |
5.95 |
56.02 |
3.26 °L
|
2.8K |
0 |
|
|
Author:
|
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Brewstore
|
|
| Boil
Size: 24 Litres |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 6/8/2017 11:36 AM |
| Notes: |
|
|
Beet IPA
|
American IPA
|
22.7 Litres |
1.058 |
1.011 |
6.4 |
95.83 |
8.53 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2018 1:08 PM |
| Notes: |
|
|
American Brown Ale
|
American Brown Ale
|
5.75 Gallons |
1.056 |
1.014 |
5.49 |
43.61 |
18.63 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 1.3 |
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: 6/9/2013 9:21 AM |
| Notes: Brewed on 9/1/2013. Strike water was 174 and hit right about 155F. Left for 10min and then recirculated about a gallon through to distribute evenly with preheated pyrex glass. The temp dropped it down to about 152F so I topped off with half gallon of boiling water which brought it to 153F. Stopped there because I didn't want to thin out the mash even more. I will have to figure out a way to prevent heat loss when recirculating. pH was 5.3 with the slightly thinned mash. Boil Kettle efficiency was 80%. Brew house efficiency was down this time. I am not sure why that would be but maybe it's because I had some wort left over in the kettle and thus didn't boil off enough. I did get my full wort volume without having to top off. I wonder if I should boil 8.25 gal in the future? Some hose water also got into the brew because I wasn't paying attention well enough to my hose attachments. Yeast took off within 8 hours. I looked at it and krausen has formed about 8 hours after. Temp was about 73F so I cooled it down to 68 as quickly as I could. It was about the same temp in the morning. I dropped some of the ice blocks in there in the middle of the night. At about mid afternoon on 9/2 it was at 66F. By the evening time it had climbed back up to 71F so I put some more ice packs in there and cooled it back down to 67F. I got a new tub insulator cover but I am not sure if it is actually doing all that much. I am hoping it isn't getting too crazy because of the temp fluctuation. Morning of 9/3 the beer had risen back up to 70F. I iced it back down to 68. I am wondering if the insulation is keeping the heat in too. Evening of 9/3 it had risen back up to 70F. Iced it down to about 67/68. 9/4 by morning the brew had creeped up to 70F again. I chilled it down to 68F. By evening it was back up to 70F so I dropped it to 67F. 9/5 let the temp go and by 9/7 it was up about 74F. Dry Hopped 9/8/2013. I realized that I swapped the yeast vials and used wlp001 instead of wlp051. Gravity reading on 9/16 put it at 1.014. Racked to keg on 9/18/13 after cold crashing for 2 days. |
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Wake N Bake
|
Russian Imperial Stout
|
6 Gallons |
1.088 |
1.016 |
9.42 |
33.97 |
40 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 7/1/2012 9:21 PM |
Notes: needs to finish around 1.014 - 1.016
Add coffee after fermenting for 2 weeks. Steep coffee for 48 hours. 73 grams for 5 gallons of beer.
Ferment at 66. |
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