|
Sully's Belgian Blonde
|
Belgian Blond Ale
|
10.5 Gallons |
1.082 |
1.014 |
8.9 |
18.13 |
4.93 °L
|
682 |
1 |
|
|
|
| Boil
Size: 12.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
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: 6/30/2019 1:15 PM |
| Notes: |
|
|
Troubadour Magma Kloon Batch #3
|
Specialty IPA: Belgian IPA
|
8 Litres |
1.078 |
1.014 |
8.47 |
44.54 |
9.96 °L
|
682 |
2 |
|
|
|
| Boil
Size: 12.18 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2024 8:20 PM |
Notes: NB1 Suiker laatste 10 min toevoegen aan kook.
NB2 Suiker oplossen in wort vóór toevoegen aan kook.
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Sandy
|
Imperial Stout
|
28 Litres |
1.083 |
1.019 |
8.35 |
19.75 |
36.73 °L
|
682 |
1 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/20/2023 8:59 AM |
| Notes: Emperor of Sand allgrain kit by Amundsen. Skipped the maltodextrin, increased batch size from 20 to 28 liters and added DME, brown sugar and demerara sugar. |
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Ggg
|
American IPA
|
20.8 Litres |
1.077 |
1.015 |
8.18 |
71.1 |
7.48 °L
|
682 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 3/29/2022 12:18 PM |
| Notes: |
|
|
Kaledinis
|
Brown Porter
|
20.5 Litres |
1.077 |
1.011 |
8.6 |
40.84 |
29.43 °L
|
682 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2021 5:54 AM |
| Notes: |
|
|
Maibock
|
Helles Bock
|
10 Gallons |
1.077 |
1.013 |
8.37 |
28.95 |
7.79 °L
|
682 |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 84 |
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: 12/5/2020 3:21 PM |
| Notes: |
|
|
Smoked Stout
|
Russian Imperial Stout
|
15 Litres |
1.101 |
1.026 |
9.91 |
30.79 |
43.52 °L
|
682 |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/1/2020 9:42 AM |
Notes: Target mash PH 5.48
|
|
|
English Amber - Wood Aged Ale
|
Wood-Aged Beer
|
18 Litres |
1.09 |
1.022 |
9.01 |
20.33 |
14.33 °L
|
682 |
0 |
|
|
|
| Boil
Size: 24.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 118 g |
Creation
Date: 6/29/2020 11:05 PM |
| Notes: |
|
|
Saison 10
|
Saison
|
13.4 Litres |
1.068 |
1.002 |
8.67 |
33.12 |
6.26 °L
|
682 |
0 |
|
|
|
| Boil
Size: 17.5 Litres |
Boil Time: 85 |
Boil Gravity: 1.05 |
Efficiency: 83.3 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2020 1:08 PM |
Notes: 21.11. 21:00
16,25 °B = 1066,5 OG
predpokladaný koniec: 1005 SG
24.11. 21:40
7,6 °B = 1008 SG
28.11. 21:00
7,25 °B = 1005 SG
30.11. 22:45
7,05 °B = 1004 SG
7.12. 18:35
6,95 °B = 1004 SG
9.12. 11:00
6,65 °B = 1002 SG
stočené 11 l |
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|
Bourbon Barrel Blackberry Barleywine
|
American Barleywine
|
3.3 Gallons |
1.108 |
1.019 |
11.62 |
16.44 |
16.64 °L
|
682 |
1 |
|
|
|
| Boil
Size: 1.8 Gallons |
Boil Time: 30 |
Boil Gravity: 1.198 |
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: 2/6/2020 4:59 PM |
Notes: Propper starter, 24 hr prior to brewing
Add frozen blackberries as primary fermentation slow in the primary for about 1 week
Soak 2 oz oak cubes (American oak, medium toast) in a pint bourbon for 2-4 week prior to secondary for 2-4 weeks |
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Walpurgus IPA
|
Imperial IPA
|
6 Gallons |
1.082 |
1.021 |
8.72 |
136.69 |
11.82 °L
|
682 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: corn sugar |
Priming Amount: N/A |
Creation
Date: 3/3/2015 1:35 AM |
| Notes: |
|
|
Old Cody
|
Scottish Heavy
|
5.5 Gallons |
1.099 |
1.025 |
10.79 |
32.51 |
27 °L
|
682 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 1.32 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/16/2019 8:33 PM |
Notes: BREW DAY (04-MAY-19)
Cold crashed at 34F for about 36 hr, starting on 15-May-19.
Kegged on 17-May-19
Checked gravity on 09-Aug-19 (bulk aging in keg), appears to be very similar (~1.024).
Placed keg in keezer on 11-Oct-19, will burst carb in next day or so. |
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Weizwnbock 2
|
Weizenbock
|
21 Litres |
1.08 |
1.016 |
8.36 |
28.65 |
15.92 °L
|
682 |
0 |
|
|
|
| Boil
Size: 46 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2019 9:54 PM |
| Notes: |
|
|
Belgian Quad
|
Belgian Dark Strong Ale
|
20 Litres |
1.086 |
1.013 |
9.52 |
35.6 |
15.52 °L
|
682 |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 55 |
Mash Thickness: 3 |
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: 10/29/2018 7:40 PM |
| Notes: |
|
|
Reclining In Shadows
|
Imperial Stout
|
5.5 Gallons |
1.109 |
1.019 |
11.74 |
58.04 |
35.74 °L
|
682 |
0 |
|
|
|
| Boil
Size: 6.79 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2018 4:02 AM |
Notes:
Soak oak chips in Bourbon for 2 days.
Soak ground coffee in 1 cup cooled boiled water and steep overnight in the fridge.
Add strained coffee and bourbon, with wood chips to secondary.
Rack fermented stout onto this mixture.
Condition in secondary at 55-60F for 3 months. |
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I'm Stoutta Here
|
Imperial Stout
|
5.5 Gallons |
1.089 |
1.022 |
8.73 |
0 |
39.19 °L
|
682 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 65 |
Mash Thickness: 1.3 |
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: 10/17/2017 10:33 PM |
| Notes: |
|
|
Russian Imperial Stout
|
Imperial Stout
|
5.5 Gallons |
1.113 |
1.038 |
9.84 |
68.48 |
50 °L
|
682 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.083 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2017 8:34 PM |
| Notes: |
|
|
Doms Revenge
|
Imperial IPA
|
5.5 Gallons |
1.089 |
1.017 |
9.42 |
66.28 |
12.73 °L
|
682 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2017 5:21 AM |
| Notes: |
|
|
Stone 03.03.03 Clone
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.079 |
1.016 |
8.31 |
34.27 |
15.98 °L
|
682 |
0 |
|
|
|
| Boil
Size: 8.52 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 12/1/2015 8:47 PM |
| Notes: Adapted from the Stone Brewing Blog. |
|
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Double Batch Concentrated
|
Cream Ale
|
5.5 Gallons |
1.091 |
1.022 |
9.02 |
58.55 |
5.03 °L
|
682 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/18/2015 3:31 AM |
Notes: Mash in with 23L of 166.2 deg F water. Get a temp of 153. mash for 1 hr. sparge and lauter as usual.
Boil per the hop additions. Dump 2.75 gal into each fermenter after cooling. Top each up to 5.5 gal with cool water
aerate and pitch 1 batch with wyeast french saison and the other with wyeast am ale 2.
after 5 days, dry hop the am ale 2 beer with 1 oz of amarillo.
Transfer both beers to corny kegs on day 10 and place in fridge after one week. |
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