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Corona
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Premium American Lager
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23 Litres |
1.046 |
1.011 |
4.54 |
12.08 |
2.46 °L
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7.5K |
6 |
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| Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2017 9:00 AM |
Notes: Mexican Lager Yeast White Labs WLP940 2 pakker
Zest of two limes was added in the last 15 minutes of the boil
Fermented at an average temp of 14 degrees for 8 days
Conditioning for 30 days.
Racked to secondary on 8th day April 30th. Gravity measured at racking was 1.008 est with spectrometer.
Rognli's Close To Corona
OG = 1049
FG = 1012
Bryggesystem: Speidel 20l
Starter: 2 rør med WLP 940 beregnes i Mr. Malty til 24l lager. Dato settes til 120 dager før best before.. og magnetrører. OG = 1.049 Justeres til 2 rør. Resultatet multipliseres med 1.1 = lav overpitching. Eks. om Mr. Malty sier 3 liter lager jeg 3.3 liter. 330 gram lys spraymalt tilsettes kolben og kolben fylles med vann til 3.3l. 2 tsp med gjærnæring tilsettes. 1 dråpe foam Control tilsettes. Alt røres godt rundt til jeg er sikker på at ikke noe spraymalt er festet til kolben. Starteren kokes opp på gass. Legges nært vannrett, og magnetpinnen tilsettes. Koker i 15 min. Kjøles ned til 20 grader. 2 desinfiserte rør tilsettes. Står i 36 timer på 19 grader. Kjøles ned til 5 grader i 12-24t. for bunnfelling.
Malt:
2150 g Pilsnermalt
800 g Carapils
830 g Flaked Corn (Mais)
830 g Flaked Rice (Ris) Her kan f.eks. Uncle Bens hurtigris 5 min. Benyttes i stedet for.
Alt kjøres i kvern med 1.2 mm
Humle:
25 g Hallertauer Mittelfruher (4.5%) - 60 min.
20 g Hallertauer Mittelfruher (4.5%) - 10 min.
10 g Tettnanger (4.7%) - 5 min.
Vannjustering:
CaSO4 i kjele - 5 g.
CaCl i kjele - 2.5 g.
CaSO4 i skyll - 1 g.
Vann i Kjele = 26l
Skyll = 5l
Meskeskjema:
Innmesk 52 grader
Step 1: 5 min 57
Step 2: 30 min 60
Step 3: 40 min 66
Step 4: 10 min 72
Step 5: 5 min 78
Kok:
90 min på 101 grader + 2 drpåer foam Control
Tilsettinger:
Whirfloc tablett, 1 stk. på -15 min.
Kjøles raskt til 8 grader. Tappes i desinfisert kar. O₂ tilsettes til 18 PPM. Gjær (som er dekantert og temperert til ca. 9 grader) tilsettes.
Gjæring:
6 dager på 9 grader
2 dager på 13 grader
20 dager på 9 grader
10 ml Isinglass tilsettes fat sammen med ølet. Karboneres naturlig eller kunstig.
Modning:
2 mnd. på 2-4 grader
Nyt! (med en dråpe lime ;) ) |
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Paulaner Hefeweizen
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Weizen/Weissbier
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5.2 Gallons |
1.058 |
1.016 |
5.52 |
15.86 |
8.01 °L
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7.5K |
4 |
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Author:
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Denbo
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| Boil
Size: 6.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 81 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 5/23/2014 1:46 PM |
| Notes: |
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Ode To Sleep - Coffee Cream Ale
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Cream Ale
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6 Gallons |
1.063 |
1.011 |
6.75 |
48.24 |
7.44 °L
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7.5K |
4 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 81 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2015 3:01 PM |
| Notes: |
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Strongbow Cider Clone
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English Cider
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5.5 Gallons |
1.064 |
1.016 |
6.26 |
0 |
5.98 °L
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7.5K |
1 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.117 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 4oz |
Creation
Date: 2/26/2017 5:44 PM |
Notes: 2.5 Teaspoon Pectin Enzyme @ 0 minutes
2 Tablet Campden Tablet @ 0 minutes
2.5 Teaspoon Acid Blend @ 0 minutes
5 Gallon New England Apple Cider @ 0 minutes
Aerate 4.5 gallons of cider, add campden tablet, acid blend, and pectin enzyme. Wait 24 hours.
Pitch Cote des Blancs yeast.
Rack after 7 days. Add half gallon of cider.
Add 6 oz. Apple wine extract at bottling.
Prime with 4 oz. corn sugar. |
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Toasted Coconut Porter
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Robust Porter
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5.5 Gallons |
1.061 |
1.016 |
5.99 |
44.3 |
33.97 °L
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7.5K |
3 |
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3.75oz |
Creation
Date: 5/15/2013 2:06 PM |
Notes: OG 1.067
FG 1.021
ABV 6.04%
OG 1.062
FG 1.020
ABV 5.76% |
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Rye IPA
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Specialty IPA: Rye IPA
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25 Litres |
1.065 |
1.013 |
6.83 |
72.48 |
11.78 °L
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7.5K |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2015 12:54 PM |
| Notes: |
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Lambic Clone
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Belgian Specialty Ale
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5.25 Gallons |
1.049 |
1.009 |
5.37 |
14.39 |
3.37 °L
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7.5K |
2 |
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Author:
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| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2017 2:12 AM |
Notes: Heat 13 quarts water to 163° F. Crush whole grains and add, with flaked wheat, to liquor. Hold mash at 152° F for 75 minutes. Runoff and sparge with 16 quarts water at 170° F. Add DME, stir well, bring to a boil. Add hops, boil 60 minutes. Remove from heat. Add to fermenter along with enough pre-boiled and chilled water to make up 5.25 gallons.
Cool to 70° F, pitch ale yeast. Ferment at 68° F for two weeks, rack onto fruit in your secondary and add lambic culture. Condition cool (50° F) for three to four weeks. Rack into third vessel to clarify at 50° F for two weeks. Prime with DME, bottle and age at least three to four weeks at 45° to 50° F. Serve at 40° F in either a heavy glass tumbler or a champagne-style flute.
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English Strong Bitter
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Extra Special/Strong Bitter (ESB)
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5.75 Gallons |
1.055 |
1.017 |
4.96 |
48.36 |
13.48 °L
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7.5K |
6 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 82 |
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: 7/25/2012 6:54 PM |
Notes: Hit 151 perfectly on the dough in. Strike water was 15F higher than desired mash temp. This one was an award winner and took 1st place and best of show at the SF Dickens xmas fair in 2012!
http://66.147.244.238/~wortsofw/best-of-brew-2012-results/ |
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Oatty McStouterson
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Oatmeal Stout
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5.5 Gallons |
1.064 |
1.016 |
6.57 |
27.06 |
32.8 °L
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7.5K |
1 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 77 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/14/2014 5:07 PM |
| Notes: |
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Barleywine
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English Barleywine
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5.5 Gallons |
1.101 |
1.019 |
10.78 |
66.9 |
22.56 °L
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7.5K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.074 |
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: 1/25/2015 9:10 PM |
| Notes: |
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' #1 Amber Lager
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Vienna Lager
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5 Gallons |
1.049 |
1.009 |
5.32 |
16.63 |
10.16 °L
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7.5K |
2 |
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Author:
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chippola
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2015 7:16 PM |
Notes: 30 min grain steep
60 min dme with first hop
10 min last hop
1 week then transfer to secondary for 1-2 weeks
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Irish Death Extract Clone
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Specialty Beer
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5.25 Gallons |
1.084 |
1.025 |
7.78 |
44.49 |
36.52 °L
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7.5K |
18 |
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.127 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2014 8:46 PM |
| Notes: |
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Coppertail Free Dive IPA (Clone)
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American IPA
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11 Gallons |
1.063 |
1.018 |
5.99 |
68.19 |
4.06 °L
|
7.5K |
1 |
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| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Force Carb |
Priming Amount: 12 psi |
Creation
Date: 8/28/2014 2:32 PM |
| Notes: Acidulated malt is for lowering mash PH. It can be subbed for lactic/citric acid as needed for water treatment. |
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Three Micks Irish Red Ale 1.2
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Irish Red Ale
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5.5 Gallons |
1.059 |
1.015 |
5.66 |
24.13 |
18.39 °L
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7.5K |
3 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2014 2:55 PM |
Notes: A Whisky Barrel Smoked Irish Red Ale.
Grain 74.8º
Strike Water @ 163º
Sparge Water @ 170º
Secondary / Aging: 1 month
Pre-boil Gravity: 1.039
08/23/14 OG: 1.064
08/30/14 FG: 1.015
2 Wyeast 1084 smack packs
This beer placed 4th place overall for the 1st annual Pies and Pints Homebrew Contest. 10/29/2014 |
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White House Honey Ale
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American Amber Ale
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20 Litres |
1.064 |
1.018 |
6 |
35.03 |
13.25 °L
|
7.5K |
7 |
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| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Cane Sugar |
Priming Amount: 109 |
Creation
Date: 7/25/2013 6:35 AM |
| Notes: |
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Ægir IPA Clone
|
American IPA
|
21 Litres |
1.071 |
1.02 |
6.78 |
55.04 |
11.75 °L
|
7.5K |
3 |
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| Boil
Size: 28.5 Litres |
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: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2013 7:22 PM |
Notes: Sitat Evan Lewis:
Når det gjelder malt, så er det berre Pale Ale Malt og litt Karamell malt. Hugs ikkje prosentene på ståande fot. Mesking på 66-67C. White Labs 051 gjær.
Vi bruker Galena og Centennial humle, med tilsetning fleire gonger under kokninga. Totalt er det ca. 55 IBU. Vi tørrhumle med rikeleg mengder Centennial. Har du ikkje desse humlesorter, så kan Columbus, Cascade, m.f. gjere susen.
Lykke til og happy brewing! |
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Coffee Blackout Stout
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Russian Imperial Stout
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5.5 Gallons |
1.098 |
1.024 |
9.61 |
66.7 |
40 °L
|
7.5K |
6 |
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| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 6/5/2012 1:45 AM |
Notes: For a twist on the recipe try soaking 2 oz of medium toasted American Oak cubes for about a month in some bourbon. Then toss the cubes into a carboy with the beer for two months or more depending on the oak flavor you want.
The brew came out very similar to Great Lakes Blackout stout. Very pleased with the results, and I will brew again. Also you may want to use a little more of the chocolate malt because the chocolate flavor is very subtle. |
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Robinson's Old Tom Clone
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Old Ale
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12 Litres |
1.082 |
1.019 |
8.3 |
30.29 |
20.79 °L
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7.5K |
0 |
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| Boil
Size: 14 Litres |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2015 8:12 PM |
| Notes: Final grav target should be 1016. |
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Christmas Cookie Ale
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Holiday/Winter Special Spiced Beer
|
5.25 Gallons |
1.067 |
1.02 |
6.13 |
22.41 |
20.53 °L
|
7.5K |
7 |
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| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.4 |
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: 8/25/2017 3:14 PM |
| Notes: Toast oats at 325 15 minutes, then mash in, 11-6-19 following tasting after 1 week kegged, decided to change chocolate malt to LIGHT CHOCOLATE Lov 175 |
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Munich Helles - Braumeister 20L
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Munich Helles
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21 Litres |
1.047 |
1.01 |
4.87 |
18.55 |
4.16 °L
|
7.5K |
4 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Forced carbonation |
Priming Amount: N/A |
Creation
Date: 2/21/2016 1:55 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5 days to diacetyl rest at 20˚C.
Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below |
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