Amber Ale III
|
American Amber Ale
|
6 Gallons |
1.055 |
1.012 |
5.53 |
44.25 |
14.13 °L
|
716 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2019 2:17 PM |
Notes: |
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Kona Big Wave
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Blonde Ale
|
5.5 Gallons |
1.05 |
1.009 |
5.44 |
13.01 |
5.22 °L
|
716 |
0 |
|
Author:
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k_b_stephens
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2023 1:03 PM |
Notes: |
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1st Revisited
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Saison
|
40 Litres |
1.031 |
1.006 |
3.36 |
40.65 |
11.09 °L
|
716 |
0 |
|
|
Boil
Size: 44.33 Litres |
Boil Time: 50 |
Boil Gravity: 1.029 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: sucrose |
Priming Amount: 211.1 g |
Creation
Date: 8/30/2020 6:37 PM |
Notes: |
|
Summer Quarantine Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.053 |
1.009 |
5.76 |
45.02 |
9.21 °L
|
716 |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/19/2020 3:56 PM |
Notes: |
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Hoppy Dirty Blonde
|
Blonde Ale
|
5.5 Gallons |
1.039 |
1.006 |
4.41 |
71.26 |
6.26 °L
|
716 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
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: 4/29/2020 11:43 PM |
Notes: |
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Lockdown Steam Beer
|
American Pale Ale
|
18 Litres |
1.052 |
1.011 |
5.45 |
45.14 |
8.63 °L
|
716 |
1 |
|
Author:
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ibriggs82
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Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2020 6:05 PM |
Notes: This was a dreadful beer. It developed a strange chemical, yeasty smell and very bitter, vinegary taste. I had to get rid of it. I think it was fermented too hot, but the yeast wasn't particularly nice and behaved strangely during fermentation - slow to start, lots of clumps, strong smell.
DO NOT BREW THE SAME RECIPE AGAIN |
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Squishy IPA Hazy
|
Specialty IPA: New England IPA
|
5 Gallons |
1.068 |
1.018 |
6.47 |
33.48 |
3.84 °L
|
716 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.056 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2019 11:45 PM |
Notes: |
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*Mr. Beer - Gamayun
|
Imperial Stout
|
2.25 Gallons |
1.094 |
1.021 |
9.55 |
0 |
33.11 °L
|
716 |
1 |
|
|
Boil
Size: 0.5 Gallons |
Boil Time: 5 |
Boil Gravity: 1.424 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2019 10:35 PM |
Notes: 1x Northwest Pale Ale (43 IBUs),
1x Churchill's Nut Brown Ale (20 IBUs),
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|
Mens Room Red
|
American Amber Ale
|
5.5 Gallons |
1.056 |
1.014 |
5.55 |
50.03 |
14.3 °L
|
716 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2016 2:35 PM |
Notes: |
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Finn Clone
|
Mixed-Fermentation Sour Beer
|
1.38 Gallons |
1.059 |
1.011 |
6.3 |
34.65 |
9.21 °L
|
716 |
0 |
|
|
Boil
Size: 1.95 Gallons |
Boil Time: 45 |
Boil Gravity: 1.042 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/18/2018 8:13 PM |
Notes: Substituted Ahtanum for the Triskel hops that Urban Artifact uses.
Initiate the lactobacillus souring with 3 oz. Of acidulated malt in a hop bag targeting a pH of 3.8. |
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Brew In The Alley NEIPA
|
American IPA
|
5.25 Gallons |
1.066 |
1.022 |
5.86 |
82.83 |
4.6 °L
|
716 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 66 |
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: 5/27/2018 3:17 PM |
Notes: |
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Vienna Lagher
|
Vienna Lager
|
50 Litres |
1.051 |
1.014 |
4.78 |
22.14 |
10.64 °L
|
716 |
0 |
|
|
Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2018 8:55 PM |
Notes: |
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Heart Of Gold
|
American IPA
|
5 Gallons |
1.063 |
1.016 |
6.14 |
70.22 |
6.48 °L
|
716 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/2018 3:25 AM |
Notes: 10/23/17 My O.G. 1.070 F.G. 1.016 ABV 7.1% |
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Ramma Gay Mk2
|
American Pale Ale
|
24 Litres |
1.051 |
1.013 |
5.04 |
52.8 |
5.64 °L
|
716 |
0 |
|
|
Boil
Size: 30.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
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: 10/30/2017 4:40 PM |
Notes: From https://www.brewtoad.com/recipes/ramma-gay-mk2
Clone of Beavertown Gamma Ray |
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3 Gallon Betty-(Bretty Brown Betty)Tamarind
|
Saison
|
3.25 Gallons |
1.051 |
1.01 |
5.39 |
20.23 |
7.87 °L
|
716 |
0 |
|
|
Boil
Size: 5.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
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: 4/22/2017 11:22 AM |
Notes:
brewed april 15th
extra pale maris oter is used not uk marris
this recipe used weyermann carawheat malt not briesse cara crystal wheat sinve it has a slightly lower lovi bond(42-52)
at 15 mins 1 gram of yeast ex and 5.5 grams(1-1/2 tsp acid blend added.
june 5th 99.8% attenuation
on june 4th 8 oz of Goya tamerand drink(.8 oz suagr) added along with omaga labs ALL OF THE BRETS"
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Joe's Rye APA
|
American Pale Ale
|
5.5 Gallons |
1.051 |
1.011 |
5.15 |
46.24 |
11.36 °L
|
716 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2017 6:14 PM |
Notes: Cararye substituted for plain old rye. Don't know where this will go. |
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Drunken Key Lime Pie
|
Gose
|
5.5 Gallons |
1.04 |
1.006 |
4.47 |
0 |
3.07 °L
|
715 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/30/2018 4:55 PM |
Notes: Ley Lime Rind from ~1 LB of Key limes removed and placed in Rum for 2 weeks to extract flavor. After 2 weeks, Rind and rum added to secondary using spice ball wih fine filter, and allowed to sit for 5 days in secondary.
Sour mash 5 gallons by heating kettle to ~160 and adding DME, stirring until dissolved. Cooled to 100, added lactic acid until pH<=4.5. pitch L. brevis, Cover with cling wrap or tight kettle lid, wrap in towels.
Daily, open the kettle barely enough to test pH, then reseal & heat until kettle is 110F, remove from heat & rewrap in towels. Repeat daily until pH is 3.7.
Once 3.7 is reached, heat up the kettle, separately mash specialty grains in 2 quarts of water at 151F for 30 minutes before adding to kettle, barely reach a boil, add hops immediately, and low boil for 15 minutes, following additions as they come.
Cool to 70 before pitching WL644 (sour (4.2pH) starter Used but not necessary afaik). Check gravity and allow to ferment at 70-73F.
Gravity should stabilize in 4 days at around 1.010. Heat gelatin (heat 1 packet with 0.5 cup water to 160F with 5sec bursts in a microwave), then sprinkle on top of beer. Place bucket in kegerator and drop internal temp to 40F. 24h at 40F should fine the beer sufficiently for clarity.
Rack to secondary & save at least some yeast (for bottling). Hold open spice ball over beer, and pour Rind+Rum mixture through spice ball. Spice ball will catch rind, and rum will go into beer. Place spice ball in beer for 5 days in secondary.
At bottling, heat up 2 cups water & 6.65oz turbinado sugar. Place in bottling bucket, rack beer to bucket smoothly, then bottle immediately.
Store upright at 70F for three weeks. Label one bottle for <today’s date+7 days>, and label another for <today’s date+14 days>. If week 1 Bottle has no carb, shake all bottles (including week 2 bottle), and label a week 3 bottle. If week 1 bottle is ok but week 2 two bottle does not puff, shake all bottles. Repeat as necessary. |
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Clean Livin'
|
No Profile Selected |
5 Gallons |
1.069 |
1.013 |
7.35 |
86.74 |
9.99 °L
|
715 |
0 |
|
|
Boil
Size: 4.85 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/7/2020 3:35 PM |
Notes: |
|
1 Gal Grolsch
|
No Profile Selected |
1 Gallons |
1.068 |
1.012 |
7.26 |
26.59 |
3.17 °L
|
715 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
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: 5/6/2020 8:33 PM |
Notes: |
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Wicked Pissah NE Pale Ale
|
American Pale Ale
|
5.1 Gallons |
1.05 |
1.013 |
4.84 |
37.73 |
5.42 °L
|
715 |
0 |
|
|
Boil
Size: 2.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3/4 cup |
Creation
Date: 2/16/2017 3:47 PM |
Notes: OBS - 2 days before the brew day: do an yeast starter
1. Crush 2x the grains and place aside
2. Add 1.5 gal cold water to the kettle; heat up to 157F; place the nylon bag with the grains until temp drop to 152F = steep for 60 minutes (while grains are steeping heat 1/2 gallon of water to 170F)
3. Remove the nylon bag and place into strainer to drain into the kettle; slowly rinse the grains with the pre-heated water
4. Add liquid malt extract slowly (if needed, top up to 2.75 gal)
5. Heat the kettle to a boil; add Columbus hops (0.5oz) @ 60min; Irish Moss @ 10 min; Amarillo hops (0.5oz) @ 5min; Centennial hops (0.5oz) @ 5min; Mosaic hops (0.5oz) @ 5min
6. If possible remove the hops and chill the wort to 180F; add Amarillo hops (0.5oz); Centennial hops (0.5oz); Mosaic hops (0.5oz) for the whirpool; let it rest for 20 minutes
7. Sanitize the fermenter and add 2 gallons of cold water; chill the wort to 70-80F
8. Pour the wort to a sanitized funnel with a strainer; then oxygenate the wort (if needed top up the fermenter with cold water before that, up to the 5 gal mark)
9. Take a gravity read (when the wort is around 68-70F) and pitch the yeast (in this recipe I used Wyeast 1318); for this recipe it is recommended to use a yeast starter.
10. Seal the fermenter with the carboy bungs; ferment at 67-72F for 7 days;
11. On day 7 add Amarillo hops (01oz); Centennial hops (1oz); Mosaic hops (1oz) then continue to ferment until FG is reached (1013); keep the temperature from 68-72 for 14 days
12. On bottling day take a gravity reading; prime with 3/4 cup of corn sugar; bottle conditioning for 2-3 weeks
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