Cheap'n'Easy Light Wit
|
Weizen/Weissbier
|
23 Litres |
1.05 |
1.014 |
4.74 |
16.91 |
3.59 °L
|
2.1K |
2 |
|
|
Boil
Size: 28.5 Litres |
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: N/A |
Priming Amount: N/A |
Creation
Date: 11/13/2012 7:53 PM |
Notes: |
|
Lånas Porter Kopi
|
Brown Porter
|
38 Litres |
1.076 |
1.021 |
7.2 |
46.91 |
35.93 °L
|
2.1K |
0 |
|
Author:
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Aasbakkane Garasjebryggeri
|
|
Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 68 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2016 9:32 PM |
Notes: This beer competed i a regional gathering i Norway. Professor Hans Bombeke rated this to be the second best beer with 93/100 pts. |
|
English Special Bitter
|
Extra Special/Strong Bitter (ESB)
|
20 Litres |
1.056 |
1.009 |
6.09 |
50.73 |
5.02 °L
|
2.1K |
0 |
|
|
Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: BrownSugar |
Priming Amount: 110 |
Creation
Date: 8/6/2020 2:04 PM |
Notes: This English Extra Special Bitter is characterized by the mashing of a single malt (Best Pale Ale - Heidelberg), followed by the generous hopping of Summit, Cascade, Citra and Sincoe hops. This beer underwent additional late hopping (dry hopping) on the 5th day of fermentation with the Cascade hops. It presents dense and persistent white foam, high carbonation, moderate body, earthy aroma, but not citrus like IPAs, refreshing tropical flavor balanced between malt and hops. Harmonize with strong cheeses like, brie and gorgonzola and with roasts, like Iberian black pig. The high alcohol content, the bitterness of the hops and the high carbonation, help to cut the fat and clean the taste of the side dishes, so that the next bite is as tasty as the first. |
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Bullocky Pale Ale
|
American Pale Ale
|
5 Gallons |
1.052 |
1.01 |
5.48 |
46.63 |
8.22 °L
|
2.1K |
3 |
|
|
Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2015 6:02 PM |
Notes: Ferment at 66 degrees for 4-5 days until fermentation dies down then bump temp up to 69-70 degrees. |
|
8A - Munich Dunkel
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Munich Dunkel
|
1 Gallons |
1.056 |
1.015 |
5.33 |
28.75 |
20.71 °L
|
2.1K |
1 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2016 10:40 PM |
Notes: |
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Big Oud Bruin
|
Oud Bruin
|
7.5 Gallons |
1.084 |
1.018 |
8.63 |
9.55 |
20.09 °L
|
2.1K |
0 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 76.5 |
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: 4/10/2016 11:19 PM |
Notes: Recipe approximately from "American Sour Beers", except using pilsner malt instead of Maris Otter.
oxygenated wort using stone for 30 mins.
9/11/16: smell bretty but also harsh/chemically. taste: decent mix of sour + funk. |
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Krampus
|
Belgian Dark Strong Ale
|
5.25 Gallons |
1.072 |
1.017 |
7.27 |
28.03 |
17.39 °L
|
2.1K |
1 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 64.5 |
Mash Thickness: 1.25 |
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: 12/1/2018 3:48 AM |
Notes: Wort SG 1.0655 = 73% efficiency (adjusted efficiency to 65% to match OG.
Added brown sugar in at 10min with 2nd hop addition.
Will chop up 1/2c each of raisins/prunes, simmer in reserved wort, cool, and add reduction/fruit in hop bag to primary. Sugar from fruit will raise final ABV
- - -
0 Days - OG 1.072
3 Days - SG 1.038 (added raisins/prunes)
7 Days - SG 1.037 Not tasting special. Hoping flavors develop soon.
11 Days - SG 1.036 Tasting better but meh. Soaking 4 cinnamon sticks in vodka for a day to add to fermenter tomorrow. Hoping for cinnamon raisin bread.
12 Days - moved downstairs to cold crash for a couple days at 55°.
14 Days - SG 1.037 Tastes decent. Very little cinnamon. Excited to see how it develops with time. Moved upstairs and added gelatin. Will keg tomorrow. |
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Contains No Juice DIPA Clone
|
Double IPA
|
5.5 Gallons |
1.072 |
1.009 |
8.24 |
58.62 |
5.67 °L
|
2.1K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 72 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2017 5:47 PM |
Notes: Mash at 150°F (65.5°C), adjust mash to achieve 5.1–5.3 pH.
Ferment at 75 degrees for 5 days, then let free rise to 78 degrees to finish fermentation.
Dry hop when gravity falls below 1.020 for 7 days.
After 7 days on hops, crash beer to 32°F (0°C) and hold for 4-5 days before racking to keg or bottling. |
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Imperial Oatmeal Stout
|
Imperial Stout
|
5.5 Gallons |
1.1 |
1.029 |
9.28 |
60.19 |
39.49 °L
|
2.1K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2015 10:35 PM |
Notes: |
|
Summit Smash
|
American Pale Ale
|
5.5 Gallons |
1.06 |
1.017 |
5.63 |
31.05 |
6.13 °L
|
2.1K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 1/25/2015 3:19 PM |
Notes: |
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Ruby Red Ale/World Traveler Red Ale
|
American Amber Ale
|
6.5 Gallons |
1.066 |
1.015 |
6.64 |
57.39 |
19.89 °L
|
2.1K |
3 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2015 6:09 PM |
Notes: Add crushed dark grains at Vorlauf |
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Bitch
|
American IPA
|
5 Gallons |
1.086 |
1.024 |
8.08 |
106.34 |
35.27 °L
|
2.1K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 4/14/2012 6:43 PM |
Notes: |
|
Fleur De Miel
|
Saison
|
5.5 Gallons |
1.077 |
1.019 |
7.56 |
21.01 |
9.99 °L
|
2.1K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 2/24/2012 4:20 AM |
Notes: |
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Red X US IPA
|
American IPA
|
19 Litres |
1.051 |
1.011 |
5.27 |
60.19 |
12.65 °L
|
2.1K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 4.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2016 8:20 AM |
Notes: 1.059 concentrated OG |
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Kviek
|
Spice, Herb, or Vegetable Beer
|
18 Litres |
1.077 |
1.021 |
7.33 |
29.81 |
6.4 °L
|
2.1K |
0 |
|
Author:
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JohnnyAH
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 40 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2016 12:02 PM |
Notes: 1. Stepped 1L starter on vial up to 15 to 72 billion cells.
2. Stepped 1L starter on slurry of 72 to 200 billion cells. |
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AIPA
|
American IPA
|
18 Litres |
1.06 |
1.011 |
6.36 |
53.09 |
6.92 °L
|
2.1K |
2 |
|
|
Boil
Size: 9.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 6:45 PM |
Notes: |
|
Lemon Drop Saison
|
Saison
|
5.5 Gallons |
1.052 |
1.008 |
5.67 |
16.93 |
7.3 °L
|
2.1K |
3 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/15/2018 3:35 PM |
Notes: Batch 28 Substitutions
Giga Yeast 027 Belgium
Used .3 oz of Columbus and .4 oz of Tahoma = 7.2 AA
Used Campden tablet to dechlorinate
Had to repurchase BE-134 at 48 hours
Dry-hopped with 1 oz of lemon drop - day 7
Lemon zest of 2 large lemons - day 7
|
|
Smoothie Sour
|
Fruit Beer
|
5.5 Gallons |
1.097 |
1.018 |
10.4 |
0 |
5.14 °L
|
2.1K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 3/4/2022 7:49 PM |
Notes: Make a yogurt starter 24 hrs prior: (1 tbsp/1 L wort) - Live Greek yogurt
Boil 5 min w/normal whirlpool
KO to 125 and pitch yogurt starter
Sour to 3.5ish (18-24 hr)
Boil for 45 min and KO to 65 - add yeast nutrient x2 (and o2)
Ferment 10 days, return to kettle to pasteurize (10 min @ 145), KO/transfer on top of purees at 70F in a clean vessel. Mix, crash, carb. |
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TEMPLATE FOR FINAL (TBC)
|
Pre-Prohibition Lager
|
100 Litres |
1.049 |
1.009 |
5.25 |
35.46 |
10.67 °L
|
2.1K |
0 |
|
Author:
|
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NSB17
|
|
Boil
Size: 110 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 2.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2016 3:05 PM |
Notes: The following notes are artifacts from MB2.
Brewdate: 25/01/17
Measured Gravities:
First runnings - 1.095
Last runnings - 1.015
Boil gravity - 1.044
O.G - 1.052
Volume in fermentor - 22 litres
Terminal gravity - 1.009
Bottled:
10 litres @3.0 volumes
5 litres @3.0 volumes
(after five days conditioning on 1g/L of Juniper)
Conditioning:
5 litres on a tincture of Lavender, Chammomile and Dandelion
INFECTED |
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Saison Brett
|
Saison
|
5.5 Gallons |
1.066 |
1.013 |
6.96 |
39.21 |
3.86 °L
|
2.1K |
0 |
|
|
Boil
Size: 7.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/3/2016 10:22 AM |
Notes: Saccharification:150 degrees, 90 minutes
Sparge: 170 degrees, 10 minutes
General Instructions:
Mash and boil are straightforward. Add the candy sugar with 5 minutes left. Pitch yeast at 75 and keep it warm for a couple of weeks, then let it sit undisturbed for a month or two until the brett is done. And for heaven's sake don't fear the 3724! I didn't dry hop this beer, but it would be very good with some dry hopping. You could do Amarillo to boost the citrus, EKG to compliment the brett, or more Saaz.
BREWDAY NOTES:
Actual SG: 1.063
If we get down to 1.002: 8% ABV
Pitched yeast at approx 75F. Placed in Living room at 74F |
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