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Pliny The Elder Clone (BYO Mag)
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American IPA
|
19 Litres |
1.082 |
1.02 |
8.24 |
127.55 |
5.84 °L
|
577 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 90 |
Boil Gravity: 1.142 |
Efficiency: 70 |
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: 2/13/2020 7:30 AM |
Notes: https://byo.com/recipe/russian-river-brewing-co-s-pliny-the-elder-clone/
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Fermentis Safale US-05 yeast
Mash the grains at 150–152°F (66–67°C).
Hold this temperature for 60 minutes.
Mash out, vourlaf, and sparge.
Boil the wort for 90 minutes, adding hops at the time indicated in the ingredients list. Chill the wort and pitch the yeast.
Ferment at 68°F (20°C). Dry hop 2 weeks after primary fermentation slows for 5 days.
Bottle or keg as usual. |
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Wheatwine
|
Wheatwine
|
12 Litres |
1.097 |
1.024 |
9.66 |
45.46 |
11.44 °L
|
577 |
0 |
|
|
|
| Boil
Size: 15.27 Litres |
Boil Time: 90 |
Boil Gravity: 1.077 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 69 g |
Creation
Date: 8/28/2023 3:01 PM |
| Notes: Chill to 18C, oxygenate and pitch yeast. Ferment at 19C for 7 days. Rasie temperature to 21C and hold for 7 days. |
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Wee Heavy
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Wee Heavy
|
5.5 Gallons |
1.09 |
1.026 |
8.4 |
39.48 |
24.5 °L
|
577 |
0 |
|
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| Boil
Size: 7.86 Gallons |
Boil Time: 120 |
Boil Gravity: 1.066 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 2/26/2022 1:47 PM |
| Notes: |
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Big DIPA
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Double IPA
|
5.5 Gallons |
1.08 |
1.017 |
8.2 |
136.68 |
8.35 °L
|
577 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 1 |
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: 2/22/2022 10:53 PM |
| Notes: 2L starter of Omega Cosmic Punch yeast |
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Gentilly Imperial Oatmeal Chocolate Cream Cookie Stout
|
No Profile Selected |
5.5 Gallons |
1.091 |
1.014 |
10.08 |
21.62 |
28.95 °L
|
577 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/17/2021 8:55 PM |
Notes: A No-Chill BIAB big ale, meant to be very mouthy, creamy, and filling.
Extra half gallon strike water to ensure there is enough wort to completely fill 5 gallon HDPE cube jug with the longer boil time.
Boil time extended to 90 minutes to boil off DMS precursors. Hops reduced by 20 minutes from normal
Hot wort at 180f goes straight to 5 gallon jug filled to top with all air squeezed out, to sit overnight. Overage is canned in quart mason jars for starter base for future batch
Fermenter is Big Mouth Bubbler. Yeast is a one quart starter of harvested yeast from previous batch. Mother is BE-256 and HotHead but over several generations the BE-256 has become dominant due to temperature range.
Fermentation is at room temperature, about 72 or 73 degrees except when it is cold outside, then around 69 degrees.
Optional, add raspberry, mint, espresso, cocoa, etc flavorings within reason near the end of the boil.
Calculator says 1.020 FG but it usually finishes around 1.026 instead. |
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Between Coast
|
No Profile Selected |
21 Litres |
1.082 |
1.015 |
8.8 |
51.72 |
6.95 °L
|
577 |
0 |
|
|
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| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 11/30/2021 10:35 AM |
| Notes: |
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A1
|
Imperial IPA
|
12 Litres |
1.098 |
1.026 |
9.53 |
18.07 |
8.01 °L
|
577 |
1 |
|
|
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| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2021 1:08 PM |
| Notes: |
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Coffee Stout
|
No Profile Selected |
4.5 Gallons |
1.085 |
1.022 |
8.22 |
99.1 |
50 °L
|
577 |
0 |
|
|
|
| Boil
Size: 6.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: dextrose |
Priming Amount: 3.9 oz |
Creation
Date: 1/20/2021 3:53 PM |
| Notes: |
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Belgian Dipa (El Dorado) - Beer 89
|
Specialty IPA: Belgian IPA
|
34.5 Litres |
1.082 |
1.018 |
8.35 |
119.21 |
8.71 °L
|
577 |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 92 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 23 ° C |
Priming Method: dextrose |
Priming Amount: 207.5 g |
Creation
Date: 9/22/2020 4:31 PM |
Notes: pre-boil pH = 5.35 so 3h chalk added but now 5.48 so 3ml phosphiric and now 5.40!
Post-boil = 5.24
24-1-21
Racked off primary
1-2-21 FG = 1016
13-1-21
275g Eldorado hops added
13-2-21
Cold Crashed
17-2-21
Racked, finings added. 2L loss, 1L sterile water added and cold crash continued
3-3-21
Racked with 50Oml loss. 208G Dextrose added with 500ML sterile water and 500g Maltodextrin.
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Beer Of The Dark Aka Where's Rob?
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Imperial Stout
|
17 Litres |
1.08 |
1.015 |
8.64 |
93.5 |
50 °L
|
577 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 61 |
Mash Thickness: 2.8 |
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: 7/22/2020 12:08 PM |
| Notes: |
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Keisari Klooni
|
American Pale Ale
|
10 Litres |
1.087 |
1.022 |
8.57 |
0 |
24.53 °L
|
577 |
0 |
|
|
|
| Boil
Size: 5 Litres |
Boil Time: 60 |
Boil Gravity: 1.174 |
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: 12/5/2015 3:36 PM |
| Notes: |
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Strawberry Rhubard Mead
|
Other Fruit Melomel
|
4.75 Gallons |
1.08 |
1.002 |
10.14 |
0 |
4 °L
|
577 |
0 |
|
|
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| Boil
Size: 4.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 100 |
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: 10/1/2019 5:44 PM |
Notes: 3 gallons of bottled spring water into sanitized fermenter. added 10lbs Kirkland Clover Honey, 8lbs of frozen strawberries and 8lbs. frozen rhubarb. topped off water to Original gravity of 1.090. rehydrated 2 packets of lalvin 71B with 95* bottled water. Pitched yeast along with 1 tsp of DAP and 1/2 tsp of fermaid K. temp initially 45* but raised to 65* and began fermentation within 24 hours. fermenter transferred to garage where temp maintained to 65*.
fermaid K additions
at pitch: 1/2tsp
24hrs: 1/2tsp
48hrs:1/2tsp
@ ~1.055:1/2tsp
Degassed and punched fruit twice a day for the first 5 days, gently punch fruit once a day after that
Sorbate and Camden tabs and backsweeten to 1.020 |
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Bangalore Breakfast Stout
|
Imperial Stout
|
5.5 Gallons |
1.085 |
1.022 |
8.92 |
76.47 |
35.46 °L
|
577 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.079 |
Efficiency: 85 |
Mash Thickness: 1.86 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 78 ° F |
Priming Method: co2 |
Priming Amount: 15.55 psi |
Creation
Date: 7/31/2019 4:04 PM |
| Notes: Quick lager. |
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Quad II
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.104 |
1.024 |
10.52 |
33.69 |
28.86 °L
|
577 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.082 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2019 6:05 PM |
Notes: .25 lbs of raisins and .75 lbs of dried figs pureed in a grain bag in secondary for 7 days.
Final gravity after secondary fermentation with figs and raisins was 1.011
Bottle conditioned with 6 oz of corn sugar |
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Pliny The Elder Clone AG
|
Double IPA
|
2.5 Gallons |
1.082 |
1.016 |
8.67 |
292.5 |
5.79 °L
|
577 |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 71 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2018 9:56 PM |
Notes: For dry hops, do have with 10 days left, and half with 5 days left.
https://www.themadfermentationist.com/2008/09/i-think-that-water-treatment-has-made.html
http://howtobrew.com/book/section-3/understanding-the-mash-ph/residual-alkalinity-and-mash-ph
Add to mash water (2.2gal):
2.4g gypsum
0.7g calcium chloride
0.4g epsom salt
0.4g baking soda
Add to sparge water (4gal):
4.4g gypsum
1.2g calcium chloride
0.8g epsom salt
On brew day I got 71% efficiency with 1.082OG, should adjust grains down to hit recipe targets. I calculated recipe with 63% efficiency |
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Belgain Quad
|
Belgian Dark Strong Ale
|
6 Gallons |
1.085 |
1.017 |
8.91 |
24.43 |
26.25 °L
|
577 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2018 3:09 PM |
| Notes: |
|
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MTC
|
Experimental Beer
|
5.75 Gallons |
1.081 |
1.011 |
9.17 |
15.16 |
4.09 °L
|
577 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 68 |
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: 5/1/2018 7:24 PM |
| Notes: The cane sugar is put in place of 2 lbs. grape concentrate at 68 brix. |
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DIPA
|
Double IPA
|
25 Litres |
1.077 |
1.01 |
8.75 |
82.07 |
6.83 °L
|
577 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2018 10:39 AM |
| Notes: |
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Feeling This Cabbage Money IIPA
|
Double IPA
|
3 Gallons |
1.085 |
1.016 |
9.1 |
130.36 |
5.07 °L
|
577 |
0 |
|
|
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| Boil
Size: 4.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
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: 8/20/2017 8:22 AM |
Notes: Double mill grains
steep grains at 160-162F |
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Braggot One
|
Experimental Beer
|
5.5 Gallons |
1.1 |
1.025 |
9.86 |
12.13 |
10.15 °L
|
577 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.138 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2016 4:17 PM |
| Notes: |
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