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Showing Her My O Face (Sam Adams Oktoberfest Clone)
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Oktoberfest/Märzen
|
11 Gallons |
1.056 |
1.014 |
5.53 |
16.72 |
12.91 °L
|
10.1K |
4 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: Forced |
Priming Amount: 12 |
Creation
Date: 9/12/2013 6:02 PM |
| Notes: |
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Kriek
|
Fruit Lambic
|
6 Gallons |
1.06 |
1.015 |
5.95 |
24.93 |
5.02 °L
|
10.1K |
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: Cherry Juice Concentrate |
Priming Amount: ?? |
Creation
Date: 9/19/2012 2:59 AM |
Notes: Let Hops Dry out/Stale out-
-or put in 200 degree oven for 1 hour, turning and moving from time to time in order to keep from browning.
Remember to buy the sour cherry juice concentrate that has NO PRESERVATIVES. That will kill your yeast and leave you sad! Brand: http://www.martinavenueshops.com/prodimages/cherryjuice.jpg
Sour Mash the Beer: If possible, after sparging, allow the wort to sit in a bucket overnight. Continue with the Hop Boil after at least 8-24 hours.
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BOURBON VANILLA IMPERIAL PORTER
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Russian Imperial Stout
|
5.5 Gallons |
1.093 |
1.023 |
9.11 |
33.88 |
40 °L
|
10.1K |
8 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 70 |
Boil Gravity: 1.07 |
Efficiency: 73 |
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: 12/26/2012 7:09 PM |
| Notes: When primary fermentation is complete, split 2 nice fresh vanilla beans lengthwise. Scrape out and reserve all the seeds and "gunk" in them. Cut the pods into roughly 2-3" pieces and add the pods, seeds and "gunk" to a secondary fermenter. Leave them there until you get the amount of vanilla flavor you like. I usually start tasting at about a week and a half, and may leave them in until 2 weeks. You may want to let them go a bit more than you think is necessary since the vanilla flavor fades with time. When the beer is done in secondary, rack to a keg or bottling bucket with about 375 ml. of bourbon. I use Jim Beam Black. You don't need to use an exceptionally good bourbon. The bourbon flavor should integrate with the porter and vanilla flavors, not stand out and shout "Bourbon!" You can determine the amount of bourbon for your own tastes through the following method....pour 4 2 oz. samples of the beer that goes into the bottling bucket or keg. Dose each with a measured amount of bourbon. Taste them to decide which you like best, then scale that amount up to your batch size. This beers does not need, nor benefit from, extensive aging. Generally, I prefer it within a couple months of brewing. |
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CELEBRATION ALE- Sierra Nevada Brewing Co
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American IPA
|
5 Gallons |
16.069 |
3.441 |
6.86 |
74.87 |
12.01 °L
|
10.1K |
5 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 13.5 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2014 1:49 PM |
Notes: Fermentation Temp start at 62 up 68
FG 4 P |
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Kronenburg 1664 Blanc Clone (Solkonge) 25 L
|
Witbier
|
25 Litres |
1.052 |
1.011 |
5.33 |
26.8 |
3.19 °L
|
10.1K |
3 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: 6g per liter |
Creation
Date: 5/20/2016 12:51 PM |
| Notes: |
|
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McMenamins Ruby Ale
|
Fruit Beer
|
5.5 Gallons |
1.042 |
1.008 |
4.48 |
18.8 |
3.12 °L
|
10.1K |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2013 11:43 PM |
| Notes: Tastes is there, its difficult to get the yeast/chill haze that McMenamins has to stay even not using Whirlfloc/etc. May be easier in bottle, but with Keg everything settles out eventually. I can only assume they go through kegs so quickly they never have time to settle out. |
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Roasted Pecan Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.047 |
1.013 |
4.45 |
34 |
15.65 °L
|
10.1K |
8 |
|
|
|
| Boil
Size: 6.19 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: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/7/2013 9:34 PM |
| Notes: |
|
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Supertubos
|
Helles Bock
|
23 Litres |
14.936 |
2.313 |
6.8 |
38.15 |
8.7 °L
|
10K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 12.4 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 15 ° C |
Priming Method: co2 |
Priming Amount: 0.95 bar |
Creation
Date: 2/1/2015 8:51 AM |
| Notes: |
|
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Red Rage Red Ale (RA)
|
Irish Red Ale
|
23 Litres |
1.057 |
1.013 |
5.8 |
43.04 |
13.59 °L
|
10K |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2016 11:03 PM |
Notes: Based on Fall Session Red Ale recipe
Strike temp. - 70 C
Batch volume came to 22.5L
Yeast x2 packs - Rehydrated, pitched at 22 C
OG: 1056 (19 C)
Fermenter set to 17 C
Dry hopped - Monday, 2/5/16 (7 days)
Bottled using drops on Wed 11/5/16 (16 days)
FG: 1010 (18 C) 6.5% ABV |
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Caribbean Haze 23L
|
Specialty IPA: New England IPA
|
23 Litres |
18.019 |
3.787 |
7.79 |
57.7 |
5.01 °L
|
10K |
3 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 16.7 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17.5 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/5/2019 4:26 AM |
| Notes: |
|
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Jack's Barking Key Lime Pie Pale Ale
|
American Pale Ale
|
5 Gallons |
1.054 |
1.016 |
4.91 |
36.05 |
10.49 °L
|
10K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 55 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2016 9:23 PM |
| Notes: |
|
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Saison Dupont Clone
|
Saison
|
38 Litres |
1.065 |
1.018 |
6.11 |
25.08 |
5.64 °L
|
10K |
0 |
|
|
|
| Boil
Size: 62 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 5.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2015 11:15 AM |
| Notes: FG 1013/1015 |
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White House Honey Porter (Official Recipe)
|
Brown Porter
|
5.5 Gallons |
1.053 |
1.012 |
5.37 |
19.81 |
24.79 °L
|
10K |
1 |
|
|
Author:
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LarryBrewer
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
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: Dextrose |
Priming Amount: 3/4 Cup |
Creation
Date: 9/2/2012 3:14 PM |
| Notes: The recipe does not say what the actual bittering hops are. It says the first two additions should to have 10 HBUs (same thing as AAU) and be split evenly at 45 minutes and 30 minutes. I left it at Hallertau. |
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805 Clone
|
Blonde Ale
|
10 Gallons |
1.059 |
1.02 |
5.17 |
20.58 |
7.75 °L
|
10K |
2 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 5/26/2015 10:03 PM |
| Notes: |
|
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Irish Red Ale 2 Gallon
|
Irish Red Ale
|
2 Gallons |
1.049 |
1.014 |
4.66 |
21.5 |
17.03 °L
|
10K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.025 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2016 1:35 AM |
Notes: Irish Red Ale
(5 gallons/19 L, all-grain)
OG = 1.053 (13.2 °P) FG = 1.014 (3.5 °P) IBU = 25 SRM = 18 ABV = 5.2%
Ingredients
9.9 lbs. (4.5 kg) Crisp British pale ale malt or similar British pale ale malt
6.0 oz. (170 g) Great Western crystal malt (40 °L)
6.0 oz. (170 g) Great Western crystal malt (120 °L)
5.0 oz. (142 g) roasted barley (300 °L)
5.25 AAU Kent Golding pellet hops, (1.05 oz./30 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast
Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 153 °F (67 °C). Hold the mash at 153 °F (67 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with
170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.041 (10.3 °P).
The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 66 °F (19 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch the yeast. Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate yeast starter. Ferment the wort at 66 °F (19 °C). When the fermentation is finished, carbonate the beer from 2 to 2.5 volumes. |
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Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.048 |
1.012 |
4.78 |
17.72 |
4.47 °L
|
10K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 6/17/2016 11:55 AM |
| Notes: |
|
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Oatmeal Porter
|
Robust Porter
|
5 Gallons |
1.053 |
1.015 |
5.04 |
35.5 |
24.9 °L
|
10K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 5oz |
Creation
Date: 9/1/2013 1:51 AM |
| Notes: This is a mash-up (haha) of two midwest brews: Oatmeal Stout and Honey Porter. The idea is to make a robust Oatmeal Porter w/ hints of Honey similar to Highlands Oatmeal Porter. The hop modifications are set to resemble the Highlands recipe. |
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Czech Dark Lager - Braumeister 20L
|
Czech Dark Lager
|
21 Litres |
1.049 |
1.012 |
4.81 |
30.49 |
30.5 °L
|
10K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2016 3:29 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment 15/20 days at 10˚C /
3 days to diacetyl rest at 20˚C.
lagering for at least five weeks at 40 °F (4.4 °C) or below. |
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Unibroue's Raftman Clone
|
Belgian Pale Ale
|
5 Gallons |
1.052 |
1.011 |
5.36 |
18.96 |
9.59 °L
|
10K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 5/15/2016 3:53 PM |
| Notes: |
|
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Rogue Dead Guy Ale Clone
|
Maibock/Helles Bock
|
5.5 Gallons |
1.064 |
1.015 |
6.39 |
42.09 |
18.38 °L
|
10K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2015 10:49 PM |
| Notes: First two 60 min additions are actually FIRST WORT! |
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