|
Bourbon Vanilla Oaked Mead
|
American Light Lager
|
1 Gallons |
1.126 |
1.002 |
16.33 |
0 |
5.1 °L
|
808 |
0 |
|
|
|
| Boil
Size: 0.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.252 |
Efficiency: 35 |
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: 2/7/2018 11:40 PM |
Notes: Wildflower Honey Agaed for 3 months with 2 vanilla beans and a half cup of french oak chipps soaked in bourbon
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|
|
Delta One
|
Russian Imperial Stout
|
6 Gallons |
1.109 |
1.022 |
11.35 |
51.38 |
40 °L
|
808 |
0 |
|
|
Author:
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|
Trailrunningisawesome
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| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.163 |
Efficiency: 70 |
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: 3/2/2015 7:00 PM |
| Notes: |
|
|
Mild Thing
|
Dark Mild
|
2.75 Gallons |
1.035 |
1.011 |
3.23 |
17.31 |
18.81 °L
|
807 |
0 |
|
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| Boil
Size: 3.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 4/7/2018 8:35 PM |
| Notes: I’d probably go with a less attenuative British yeast normally for a mild, but I’m using this beer as a starter for a RIS, where I want a more attenuative yeast... so mashing higher, a higher percentage of crystal malt, and adding flaked oats to compensate for that (trying for more mouthfeel/body and slightly higher FG). |
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Skibsøl
|
Specialty Smoked Beer
|
5 Gallons |
1.033 |
1.007 |
3.45 |
34.09 |
27.74 °L
|
807 |
0 |
|
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| Boil
Size: 6.42 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 68 |
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: N/A |
Creation
Date: 5/4/2023 11:21 AM |
Notes: Beech smoked barley is meant to be beechwood smoked malt (not a choice - curious)
Could try with Kveik since probably similar to traditional yeast that was used
Based on Right Proper Brewing’s version |
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Pale Ale / Lager Hybrid
|
No Profile Selected |
38 Litres |
1.041 |
1.01 |
4.02 |
13.41 |
4.57 °L
|
807 |
0 |
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| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2021 1:52 PM |
Notes: Fermented under 15PSI
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Callow Session NEIPA 2.0
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Specialty IPA: New England IPA
|
6 Gallons |
1.036 |
1.006 |
3.94 |
38.52 |
2.81 °L
|
807 |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 88 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 9.56 psi |
Creation
Date: 6/20/2021 9:42 PM |
Notes: - Mash for 90 minutes
- Add 25 drops of Amylo 300 and monk fruit sugar blend to the fermenter before transferring wort from the kettle.
- Cut and scrape vanilla bean pods and lightly soak in vodka. Add entire container to the fermenter at high krausen with the hops.
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Basic Lager V1
|
Light American Lager
|
5.5 Gallons |
1.034 |
1.006 |
3.62 |
10.61 |
2 °L
|
807 |
0 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 60 |
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: 10/9/2020 1:17 AM |
| Notes: |
|
|
Beamish Stout Clone
|
Dry Stout
|
10 Gallons |
1.044 |
1.011 |
4.3 |
52.58 |
33.59 °L
|
807 |
0 |
|
|
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| Boil
Size: 11.84 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2020 12:15 AM |
Notes: Mash PH additions:
cacl2 calcium chloride 6 grams
lactic acid 88% 1 ml
final c2s ratio: .99
mash PH: 5.51
Water Gallons Quarts
Total mash water needed 7.75 31
Grain absorption losses -0.99 -4
Starting boil volume 6.76 27
Volume increase from sugar/extract (late additions) 0.04 0.2
Boil off losses -1.5 -6
Amount in kettle at end of boil 5.3 21.2
Hops absorption losses -0.08 -0.3
Estimated amount in fermentor 5.22 20.9
Total: 7.75 31 |
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Shenfield Shed Summer Session Ale
|
Best Bitter
|
60 Litres |
1.038 |
1.009 |
3.88 |
82.68 |
9.54 °L
|
807 |
3 |
|
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| Boil
Size: 73.85 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 18.8 g |
Creation
Date: 3/30/2020 6:21 PM |
| Notes: |
|
|
Two Of Tarts
|
Gose
|
10 Gallons |
1.043 |
1.011 |
4.29 |
6.81 |
2.85 °L
|
807 |
0 |
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| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 1/3/2020 3:48 AM |
Notes: RECIPE: Two of Tarts
10 gallon batch (37.85 liters)
Original gravity (before fruit additions): 1.042
Final gravity: 1.009
IBU: 5
SRM: 2
ABV: 4.5%
Fermentables:
7.75 lb (3.52 kg) Pilsen Malt
2.75 lb (1.25 kg) White Wheat Malt
2.75 lb (1.25 kg) Flaked Red Wheat
1 lb (0.45 kg) Carapils
0.5 lb (0.23 kg) Acidulated Malt
One 3 lb 1 oz can of Vintner’s Harvest Passionfruit Puree
One 3 lb 1 oz can of Vintner’s Harvest Mango Puree
Hops & Spices:
0.42 0z (12g) German Tradition. 6% AA. Boil 60 minutes
1 oz (28.35g) Sea Salt. Boil 60 minutes
0.92 oz (26g) Freshly crushed Indian Coriander. Flame out.
Yeast & Bacteria:
Wyeast 5223-PC Lactobacillus Brevis
Wyeast 1272 American Ale II
Note: Wyeast 5335 Lactobacillus buchneri can be used as an alternative for kettle souring if 5223-PC is not available. Homebrewers should monitor & adjust the Brew Day procedures as needed based on the culture’s performance and taste after souring.
Additional Equipment:
FermWrap or comparable fermentation heater
Fermentation temperature controller
Lactobacillus Preparation:
48 hours prior to the brew day, prepare a lactobacillus starter with the following ingredients:
45 grams dry malt extract
10 grams corn sugar
10 grams Calcium Carbonate (CaCO3, chalk)
1 gram yeast nutrient
Bring to a boil in 500 ml of water in a 1-liter Erlenmeyer flask, cover and cool to 95° F (35° C)
Add Wyeast 5223-PC Lactobacillus brevis and seal with a stopper and airlock.
For the next 48 hours, keep the temperature of the starter as close to 95° F (35° C) as possible.
Brew Day 1:
Single infusion mash at 152° F (67° C).
Collect the wort in the kettle, then bring to a boil for 5 minutes to pasteurize. Do NOT add hops.
Cool the wort to 95-100° F (35-38° C), then draw off half the volume of wort into a sanitized carboy to set aside overnight. (You may also sour the full volume of wort, but we find that souring half the batch leads to a better balance of acidity and fuller mouthfeel in the finished beer.)
Add 1 teaspoon of food grade lactic acid to the wort in the kettle to inhibit the development of unwanted bacteria before the Lactobacillus brevis can get to work.
Add the Lactobacillus brevis starter to the remaining wort in the kettle. Do not agitate the starter before pitching and carefully decant to leave the calcium carbonate behind.
Cover the kettle. Tape the FermWrap fermentation heater to the outside of the kettle.
Tape the temperature controller probe to the outside of the kettle and tape a folded wash cloth or similar insulation over the probe. Plug the FermWrap into the temperature controller and set the controller to 95° F (35° C).
Insulate the kettle on all sides and over the top with blankets, then let sit overnight.
Brew Day 2:
After 15 to 24 hours the wort should reach 3.5 to 3.7 pH and be tart to the taste. At this point, add the un-soured wort from the carboy back into the kettle.
Heat the full volume of wort and boil for a full 60 minutes. Proceed as normal with the hops and other boil additions.
Ferment at 68° F (20° C).
Add fruit to primary once the fermentation begins to settle down around day 4. |
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First Witbier
|
Witbier
|
11 Gallons |
1.042 |
1.011 |
4.07 |
5.07 |
5.61 °L
|
807 |
2 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.154 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2019 4:37 AM |
| Notes: kegged on mar 25 |
|
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SMASH Czech Lager
|
Czech Pale Lager
|
5 Gallons |
1.027 |
1.007 |
2.62 |
51.12 |
2.32 °L
|
807 |
0 |
|
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2019 2:44 AM |
| Notes: |
|
|
Wit Beer
|
Weizen/Weissbier
|
5 Gallons |
1.044 |
1.011 |
4.37 |
16.73 |
10.67 °L
|
807 |
0 |
|
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2017 8:57 PM |
| Notes: |
|
|
Lost Northerner IPA
|
American IPA
|
20.8 Litres |
1.04 |
1.01 |
3.97 |
51.23 |
9.29 °L
|
807 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 35 |
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: 2/3/2017 5:05 AM |
Notes: Steep grains at 80 degree C for 30 min
Added fermentables on the boil
Added hops
- 45min cascade
- 30min Northern Brewer
- 10min citra
- 10min cascade
Ice bath for 2 hours +
pitched yeast at about 22 degrees C
going to ferment for at least a week then barrel it up with 85g brown sugar priming.
1 week wait then try..
dry hop 10g of each hop in king keg.. leave for one more week.
then try taste and get drunk :)
15.03.17
reviewed recipe
Steep 1/2 amount of grains at 80 degree C for 40 min
Added fermentables on the boil 10-15
Added hops
- 20g cascade 60min
- 30g Northern Brewer 60 min
- dry hop citra
OG 34
FG 08 |
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Spotted Cow Clone With Chinook And Cascade
|
Blonde Ale
|
13 Litres |
1.041 |
1.008 |
4.39 |
36.91 |
8.1 °L
|
807 |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 35 |
Mash Thickness: 3 |
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: 10/23/2016 7:01 PM |
| Notes: |
|
|
June Scottish Heavy
|
Scottish Heavy
|
5 Gallons |
1.04 |
1.012 |
3.74 |
14.7 |
14.67 °L
|
807 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2016 3:31 AM |
| Notes: |
|
|
Co3C 4.0 10 Gal
|
Cream Ale
|
11 Gallons |
1.041 |
1.008 |
4.31 |
17.08 |
3.16 °L
|
807 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 3/7/2016 10:59 PM |
| Notes: |
|
|
Awesome Recipe
|
Weizen/Weissbier
|
5.5 Gallons |
1.044 |
1.011 |
4.35 |
14.17 |
2.82 °L
|
807 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
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: 9/26/2015 10:01 PM |
| Notes: |
|
|
Stacey's Kit - Premium Old Ale
|
Belgian Specialty Ale
|
5.5 Gallons |
1.035 |
1.008 |
3.61 |
50.54 |
11.92 °L
|
807 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 45 |
Boil Gravity: 1.065 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2015 3:40 PM |
| Notes: |
|
|
Hot Wax Black IPA
|
American Stout
|
475 Litres |
1.04 |
1.008 |
4.21 |
0 |
30.27 °L
|
807 |
0 |
|
|
|
| Boil
Size: 490 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
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: 4/9/2015 11:45 AM |
| Notes: |
|
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|
|