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Stille Nacht
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Belgian Golden Strong Ale
|
5 Gallons |
1.11 |
1.023 |
11.43 |
31.77 |
7.96 °L
|
2.4K |
0 |
|
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| Boil
Size: 9 Gallons |
Boil Time: 180 |
Boil Gravity: 1.061 |
Efficiency: 70 |
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: 2/10/2018 3:44 AM |
| Notes: |
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Sahti
|
Sahti
|
5.5 Gallons |
1.062 |
1.016 |
6.11 |
35.29 |
21.54 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 11/2/2016 5:17 PM |
| Notes: |
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Double IPA
|
Double IPA
|
5.25 Gallons |
1.087 |
1.026 |
8.04 |
58.22 |
9.67 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 6.38 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 76 |
Mash Thickness: 1.28 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2013 2:28 PM |
Notes: Born on
Need a gallon Starter:
14 oz DME & 4 L of water, 3 packs WYeast 1332
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Denny's Vanilla Bourbon Porter
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Robust Porter
|
6.1 Gallons |
1.079 |
1.015 |
8.47 |
40.51 |
42.11 °L
|
2.4K |
3 |
|
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| Boil
Size: 6.97 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.8 oz |
Creation
Date: 11/11/2021 2:08 PM |
Notes: vanilla for 7-14 days
236-414ml bourbon
First time put this on a large yeast cake of nottingham from the Bateman's XXXB bitter. It didn't really finish that well so co-pitching S05 and Nottingham for second rep.
Swapping in HBC472 for Magnum bittering and EKG flavouring at 10.
Ran out of HBC472, switching back to Magnum and EKG. |
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Smoked Doppelbock
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Rauchbier
|
21 Litres |
1.071 |
1.02 |
6.76 |
23.16 |
18.83 °L
|
2.4K |
0 |
|
|
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| Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2017 9:21 PM |
| Notes: |
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Milk Shake Ipa
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American IPA
|
20 Litres |
1.096 |
1.032 |
8.41 |
67.79 |
11.34 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2016 9:35 PM |
| Notes: |
|
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Midtbrygg Trønderpils
|
German Pils
|
25 Litres |
1.051 |
1.011 |
5.17 |
33.39 |
3.78 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 29.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/25/2016 7:13 AM |
| Notes: Brewtarget OG 1.045 FG 1.008 ABV 4,9 IBU 34 |
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Right Bank Amber - Cognac Barrel Aged Amber
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Specialty Wood-Aged Beer
|
5.5 Gallons |
1.067 |
1.015 |
6.91 |
19.38 |
16.74 °L
|
2.4K |
0 |
|
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| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2017 6:03 PM |
Notes: rinse and soak Medium Toast French Oak cubes (2oz before soak) in Cognac (VS is probably the highest grade you want to go with here, just because of cost) in glass jar or other sealable container during entire primary fermentation step. Cubes may soak up enough cognac to lower level of liquid, add liquid to keep cubes completely submerged even though they will float.
When ready to introduce Cubes/chips to the secondary fermenter before racking your beer gently on top of them, remove them from the brandy and place them in a sanitized bowl. Discard or drink the brandy, up to you.
I'd start with 10 days on the cognac and oak. If you feel comfortable tasting without oxidizing from secondary, try it and see if the cognac and oak are coming through. If they've just started to come through, you can probably bottle/keg. Keep in mind that once you can taste the oak in the beer, even in a lighter beer style, it's easy to go overboard on it if you leave the wood in too long; sometimes it's best to pull the beer when you have the flavors rather than going overboard.
If you're having problems attenuating, do what I do, and add the sugar as a thick simple syrup with the cognac oak in secondary. You'll get a bit of a kreusen, but it shouldn't be so big that you'll need to worry about that extra head space, and the sugar should ferment out quickly.
I normally bottle and cork about 25% of this each batch just to see how the flavors develop over time with the slow oxidation of the cork. |
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Sour Cola Bottle
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Experimental Beer
|
10 Litres |
1.033 |
1.006 |
3.53 |
0 |
31.18 °L
|
2.4K |
0 |
|
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| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: 3 |
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: 11/18/2018 10:17 PM |
Notes: 29.11.18
Pre-boil gravity 1.016? Dodgy reading?
Soured with lacto sour pitch for 36 hours @ ambient+ (started at 40°ish, varied considerably, and ended something like 25°)
1.12.18
Post-souring gravity 1.030
Fermenter SG 1.033
Pitched saison yeast. Kept at 22ish.
3.12.19
Rehydrated and pitched Belgian wit yeast. Moved to 18-20°.
21.12.18
Moved to cold store 7-10°
31.12.18
Primed with 55g table sugar, 45g lactose, 2tbsp vanilla extract, cinnamon. Bottled 8l. |
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Emily's Pumpkin Ale
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Dunkelweizen
|
5.5 Gallons |
1.054 |
1.014 |
5.32 |
16.98 |
9.27 °L
|
2.4K |
2 |
|
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| Boil
Size: 7.5 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: CO2 |
Priming Amount: 30 lbs |
Creation
Date: 10/4/2012 1:06 AM |
Notes:
Cut 4- 2lb pumpkins in half and place face down on roasting pan in 1/2'' of water. Roast at 450 for 60 mins, skin and add to mash.
Place 6 Tbsp of pumpkin spice in muslin bag bring to boil in 1/2C brown sugar and 1C water. Cool and add to keg. |
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Bodhizafa
|
American IPA
|
5.5 Gallons |
1.073 |
1.021 |
6.77 |
154.32 |
8.64 °L
|
2.4K |
1 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 5/12/2023 4:32 AM |
| Notes: |
|
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Awesome Saison Recipe
|
Saison
|
5.5 Gallons |
1.051 |
1.008 |
5.68 |
34.66 |
4.04 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2016 12:28 PM |
| Notes: |
|
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12 Penny Scottish Ale
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Scottish Light 60/-
|
5.5 Gallons |
1.029 |
1.008 |
2.69 |
15.44 |
12.6 °L
|
2.4K |
0 |
|
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
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: 7/18/2015 8:02 PM |
| Notes: |
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#40: Two Dogs Mexican Brown
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American Brown Ale
|
2.4 Gallons |
1.037 |
1.01 |
3.52 |
23 |
12.9 °L
|
2.4K |
0 |
|
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|
| Boil
Size: 3.30002 Gallons |
Boil Time: 60 |
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: 3/12/2011 2:56 PM |
| Notes: Yazoo Dos Perros clone |
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Red Trolley Clone
|
Irish Red Ale
|
5.5 Gallons |
1.059 |
1.016 |
5.64 |
17.1 |
27.56 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
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: 4/10/2022 4:52 AM |
| Notes: |
|
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Tiny Pale Ale (Small Batch)
|
American Pale Ale
|
9 Litres |
1.052 |
1.01 |
5.48 |
71.66 |
6.99 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 10.8 Litres |
Boil Time: 15 |
Boil Gravity: 1.043 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2016 4:58 AM |
| Notes: A nice small-batch brew, a classic pale ale. Nicely hopped, with great bitterness, and the addition of malt gives it a well-rounded profile. I use this in my Mr Beer Coopers Craft Brewing vessel, which is 15l. Higher efficiencies will fluctuate the ABV a tiny bit. 70% efficiency will net you, on average, an extra 0.5%. |
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Honey And Pinecone Wild Ale
|
Wild Specialty Beer
|
10 Gallons |
1.045 |
1.005 |
5.33 |
21.81 |
3.16 °L
|
2.4K |
0 |
|
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| Boil
Size: 11.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
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: 5/30/2016 4:09 PM |
Notes: 3 gallons
-------------
Harvested wild yeast from unripe pinecones (from Toronto) and diluted raw honey (from Ontario).
Age for a year or more.
3 gallons
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TYB Melange Blend
Age for a 6 months or more.
4 gallons
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Add 1 lb cane sugar
Pitch 1 litre starter of Escarpment Labs Wild Thing
Big dry hop at the end |
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Smoked Saison
|
Saison
|
5.5 Gallons |
1.057 |
1.013 |
5.9 |
28.16 |
4.65 °L
|
2.4K |
1 |
|
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Author:
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: 1.6 |
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: 12/10/2015 9:39 PM |
| Notes: Using really old yeast slurry from mystery jars in back of fridge, most likely either wyeast 3944 wit bier yeast or possibly belgian ardennes |
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Double Tap
|
American Stout
|
5 Gallons |
1.073 |
1.02 |
6.99 |
22.04 |
40 °L
|
2.4K |
2 |
|
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|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.122 |
Efficiency: 75 |
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: 4/2/2014 5:51 AM |
| Notes: coffee was cold brewed with 25 ounces of water, into the secondary. Nibs were soaked in about 6 ounces of good quality bourbon, into the secondary. |
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Gamma Ray (Beavertown Clone)
|
American Pale Ale
|
25 Litres |
1.053 |
1.012 |
5.32 |
55.06 |
5.55 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 29.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 81 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: dextrose |
Priming Amount: 177.2 g |
Creation
Date: 4/4/2022 11:40 AM |
Notes: Note: Water profile is based on Effingham, Surrey water so "Other Ingredients" are based on average samples of that water only.
The Water profile is really important for this beer to shine.
Use the brewing water calculator to counter the alkalinity in your water to achieve a mash pH of around 5.4.
Target a 1:3 chloride to sulphate ratio.
Made right, you will not be disappointed with this brew!
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