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2026 Mosaic APA (red Malt) Test
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American Pale Ale
|
21 Litres |
1.053 |
1.014 |
5.08 |
29.31 |
7.48 °L
|
7.8K |
0 |
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| Boil
Size: 24.28 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/6/2016 10:56 PM |
Notes:
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Sip Of Sunshine Clone
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American IPA
|
12 Gallons |
1.072 |
1.014 |
7.69 |
89.27 |
6.65 °L
|
7.8K |
1 |
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Author:
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MFer Brewery
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| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2015 9:03 PM |
| Notes: |
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Amber Bock
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American Amber Ale
|
12 Gallons |
1.051 |
1.009 |
5.52 |
30.02 |
19.94 °L
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7.8K |
1 |
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| Boil
Size: 14.65 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2016 1:36 AM |
| Notes: |
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Honey Brown - British Ale
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British Strong Ale
|
21 Litres |
1.056 |
1.012 |
5.84 |
45.08 |
19.67 °L
|
7.8K |
5 |
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| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 5.56 |
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: 11/12/2012 2:11 AM |
| Notes: Brewed using the 20L Braumeister. My first ever recipe, designed for our beloved Niece, we hope she will like it. |
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07: German Hefeweizen
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Weizen/Weissbier
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5.5 Gallons |
1.05 |
1.012 |
4.96 |
15.23 |
3.39 °L
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7.8K |
2 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2015 4:16 AM |
Notes: Mash rest at 122F, 1qt/lb at 132F
Next rest at 150F with 6qt boiling water
Mash out with 6qt boiling
Batch sparge with 6qt 175F
Lauter very slowly, took 1.5 hours start to finish
First runnings exactly 12 Brix
First runnings all in kettle 12.8 Brix (1.052)
Second runnings 7.5 Brix (1.030)
Third runnings 5.9 Brix (1.030)
Preboil OG was 11 Brix (1.044) out of kettle valve
90 min boil
Maybe 1 gal water left behind with grains
Lots of boil off. Added 2qts hot water at 18 minutes. Bad idea, diluted everything
Original gravity 12 Brix (1.048)
Pitching temp was 68-70F
Fermented in boil kettle with cold water at 60-62F for 9 days then added to temp fridge at 68F. SG when added to fridge was 1.010.
Beer is darker than expected. Will let sit at 68F for 2 days then crash cool in boil kettle with ice before bottling. |
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Kronenbourg Blanc 1664 Clone
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Witbier
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50 Litres |
1.05 |
1.011 |
5.19 |
19.2 |
3.15 °L
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7.8K |
1 |
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| Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2017 7:43 PM |
| Notes: |
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Aurora Hoppyalis Clone (brewed)
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American IPA
|
5 Gallons |
1.068 |
1.012 |
7.31 |
112.51 |
6.64 °L
|
7.8K |
6 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn sugar |
Priming Amount: 1 cup |
Creation
Date: 10/30/2016 6:46 AM |
| Notes: Dry hop in secondary. |
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Belgian Amber
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Belgian Specialty Ale
|
2.5 Gallons |
1.068 |
1.017 |
6.65 |
15.28 |
14.55 °L
|
7.8K |
1 |
|
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2013 4:50 AM |
| Notes: |
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(2015-01-23) Steel Cut Imperial Stout
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Russian Imperial Stout
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6 Gallons |
25.597 |
4.594 |
11.86 |
81.4 |
50 °L
|
7.8K |
0 |
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| Boil
Size: 9 Gallons |
Boil Time: 120 |
Boil Gravity: 17.6 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2015 4:43 PM |
Notes: The 'Rolled Oats' in the grist are actually steel cut oats that I simmered separately in hot water and added at the end of the mash.
Don't skimp on the 2 hour boil!
3 x USO5 packets + 4 oz WY1084 slurry from a previous stout.
Mineral: 0.5tsp per 5gal each of Gyp/Ep/CaCl. Used 100% RO water.
Yes, those are hops in the mash. Brewers Gold hops produce a great dried dark fruit/plumb flavor when mashed which is good for this style.
Racked to keg from primary on 2/13/15. Hit FG target of 1.020 (5 Brix). Tastes incredible! Body and booze for days.
Going to store in keg for 2 months at fridge temp, then force carb and bottle-gun this sucker before extended cellaring. |
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Nenna Irish Red Ale
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Irish Red Ale
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18 Litres |
1.048 |
1.012 |
4.77 |
22.62 |
11.02 °L
|
7.8K |
0 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Injection |
Priming Amount: 2ml (5.5g/L) priming sugar |
Creation
Date: 3/8/2017 2:58 PM |
Notes: Fermentation (Primary): 18c until attenuation
Fermentation (Secondary): +1c per day for 3 days
Maturation: +10 days at 12.5-13.5c
Cold Crash: +4days at 0.3c
Torrified Barley at mash-out rest
Caner Sugar at 10min boil |
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NEIPA 2019
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Specialty IPA: New England IPA
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5.5 Gallons |
1.072 |
1.016 |
7.3 |
92.02 |
6.4 °L
|
7.8K |
2 |
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| Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.066 |
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: 1/20/2019 8:16 PM |
Notes: Mash out at 167 F for 10 mins
Yeast Sub: Wyeast London 3
Fermentation Schedule:
Hold 65 f for 7 days then raise up to 70 f at the rate of 1 deg f per day. |
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Dragonmead Final Absolution
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Belgian Tripel
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5.5 Gallons |
1.084 |
1.019 |
8.47 |
28.3 |
6.1 °L
|
7.8K |
4 |
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| Boil
Size: 6.57055 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: 3/3/2011 5:01 PM |
| Notes: |
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Zombie Dust Clone
|
American IPA
|
40 Litres |
1.055 |
1.011 |
5.84 |
67.22 |
6.06 °L
|
7.8K |
3 |
|
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| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 3 |
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: 4/28/2015 10:44 AM |
Notes:
OG:
FG: |
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Amber Ale
|
American Amber Ale
|
20 Litres |
1.067 |
1.011 |
7.29 |
65.61 |
15.26 °L
|
7.8K |
3 |
|
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| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2015 1:33 AM |
Notes: 2.77 kg (41.75%) Canadian 2-row
2.77 kg (41.75%) Maris Otter
372 g (5%) Munich
372 g (5%) Victory
168 g (2.5%) Crystal 40 L
168 g (2.5%) Crystal 80 L
100 g (1.5%) Chocolate malt |
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Natural Light Clone
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American Light Lager
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5 Gallons |
1.038 |
1.002 |
4.67 |
18.54 |
1.69 °L
|
7.8K |
1 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
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: 6/5/2017 9:36 PM |
| Notes: |
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Nut Brown Ale Extract
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American Brown Ale
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5.5 Gallons |
1.056 |
1.011 |
5.99 |
22.15 |
25.14 °L
|
7.8K |
7 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2013 8:02 PM |
Notes: awesome beer, love it just love it!
I got this down to 1012 and is very clean and drinkable |
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Krispy Pils
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Czech Premium Pale Lager
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5.5 Gallons |
1.053 |
1.01 |
5.65 |
36.08 |
4.86 °L
|
7.8K |
24 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 83 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/31/2020 4:41 PM |
| Notes: |
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Deschutes Black Butte Porter
|
American Porter
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5 Gallons |
1.061 |
1.017 |
5.79 |
28.27 |
31.62 °L
|
7.7K |
8 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2017 6:05 PM |
| Notes: Use distilled water to control PH and add 5 grams of Gypsum |
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RINGS OF LIGHT
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American Pale Ale
|
5.5 Gallons |
1.049 |
1.013 |
4.65 |
50.11 |
5.59 °L
|
7.7K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.041 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: keg |
Priming Amount: N/A |
Creation
Date: 1/25/2017 6:45 PM |
Notes: Brewed Mar 27 2019
Mostly copied forward the previous version of rings of light (oct 2018)
Added to mash water:
2 g Gypsum
6.5 g ca cl
2.5ml lactate
Brew day smooth and easy. All calculation previously determined by last brew of this beer so I pretty much did everything from memory.
Mashed in 4.1 gallons (3.1 gallons was tap water.) Sparged with room temp water 4 gallons. (total 8.1 gallons)
Long hop stand started at 180 (dropped to 160). Added the columbus and cascade loose. Solid whirl pool with drill paddle x3 for the first 20 minutes. let it settle and started transferring to FV after 40 minutes total. Transfer off hops complete at 60 minutes total.
5.4 gallons in FV - with gas qd lid and co2 capture bag on.
OG 1.049 on hydrometer. Chilled to 73 and into fermenter.
Pitched a slury from the fridge of Imperial Juice used from last Ipa about 3 weeks ago. ~1/4 of a mason jar (likely over pitch).
Ferm 67, ramped to 69
4-3-19 a little activity left. Soft crash to 58.
4-4-19 - closed transfer to keg. Used the Janish keg filter with loose whole leaf hops in the keg. 2oz of El dorado, 2oz of amarillo. Easy closed transfer. left at room temp for 24 hours. then into fridge and put on 30 psi for 48 hours. then turned down to 15psi. carb. finished at 1.014
4-8-19 - pretty decent carb. lots of red berries, tropical fruit, pungent, oily... but too sweet. missing some bitterness? Too high FG? the higher mash left it at 1.014 so missing that drier hop pressence i think. thinking about taking it out of fridge to let the dry hops in keg work on some perceived bitterness for a few more days. thinking about adding some isomerized hop oil? hmm
too sweet, too much GNO! 17% plus the higher fg, too sweet yuck.
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Orange/Cinnamon/Vanilla Metheglin
|
Metheglin
|
5 Gallons |
1.134 |
1.034 |
13.23 |
0 |
5.33 °L
|
7.7K |
1 |
|
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| Boil
Size: 2.5 Gallons |
Boil Time: 10 |
Boil Gravity: N/A |
Efficiency: 100 |
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: 3/13/2012 1:44 PM |
Notes: Combine 2 1/2 gallon spring water with honey, bentonite, and yeast nutrient and bring to a boil. Skim and remove scum that forms on top of must. After 5-10 minutes of boiling, cover and remove from heat.
Cut vanilla beans lengthwise to expose interior of beans for greater flavor extraction and insert into 5 gallon jug along with cinnamon sticks and sweet orange peels (inside tied grain bag). Once must has cooled to room temperature, add to glass jug and use remaining spring water to bring water level up to 5 gallons. Pitch proofed yeast, add fermentation lock, and store in dark place for 7 to 10 days.
Once primary fermentation slows/stops, rack into clean jug. Rinse cinnamon sticks and vanilla beans with tap water and add to secondary fermentation chamber. After 2 additional months of storage in a cool dark place, bottle as preferred (flat or sparkling). |
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