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Dionysus
|
Imperial IPA
|
6.5 Gallons |
1.083 |
1.019 |
8.28 |
113.93 |
40 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 69 ° F |
Priming Method: Corn sugar |
Priming Amount: 3.0oz, 21 days |
Creation
Date: 10/17/2013 7:59 PM |
Notes: "Dionysus /daɪ.əˈnaɪsəs/ (Ancient Greek: Διόνυσος, Dionysos) was the god of the grape harvest, winemaking and wine, of ritual madness and ecstasy in Greek mythology. "
Sacch rest at 152F for 75 min. The rice hulls will provide the structure for the bed that you need to get the goodness washed into the kettle. Boil. Kill the flame, add the 0 min hops, stir, cover and let stand for 60 minutes. Aerate, pitch and set to 69F for 10 to 14 days. Cold crash for 2 days to 37F and then bring back to 69F for dry hopping. 3 day dry hop. Bottle and condition for 21 days at 69F. |
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Red Scare (Delirium Red Clone)
|
Fruit Beer
|
5.25 Gallons |
1.069 |
1.013 |
7.32 |
15.69 |
5.89 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5 oz |
Creation
Date: 3/29/2020 4:23 PM |
Notes: Brewed during the COVID-19 Virus Pandemic of 2020.
Yeast Starter: (1-2 days ahead)
Break the yeast packet.
When the packet has expanded, mix 1/2 cup of malt extract into 2 cups of water (or double this in a gallon jug).
Bring to boil - simmer for 10 mins. Add ¼ teaspoon of yeast nutrient.
Cool to 80 F - pour into sterile 2 qt. jar. Add yeast and cover with aluminum foil.
Shake as often as possible (seriously, multiple times a day!)
Wort:
Bring 2 gallons of water 160F. Add grains and steep for 25 mins.
Turn off heat. Add all sugars. Add water or extract to reach target gravity. Check gravity with a refractometer.
Bring to boil and add bittering hops.
Boil for 45 mins. and then add the aroma hops, 1 tsp. of Irish Moss and ½ tsp. yeast nutrient. At this time place the wort chiller in the brew pot to sterilize.
After 60 mins., remove from heat.
Begin to force cool.
Cool to 80F, and add to cool water in fermenter. Take readings.
Aerate well and pitch yeast.
Ferment for 1 week between 64-72F.
Sanitize can of cherry puree. Pour cherry puree into secondary bucket and transfer beer. Stir occasionally with a sterilized spoon.
Leave in secondary for 2 weeks. Take readings.
Bottle with priming sugar. Drink in 2-4 weeks.
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Paul And Christina Nuptial Double IPA
|
Imperial IPA
|
5.75 Gallons |
1.076 |
1.014 |
8.2 |
115.86 |
10.31 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: 1.1 |
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: 8/12/2014 3:51 AM |
| Notes: Brewed 8/31/14. Strike water was 172F and I hit 154F. Recirculated 2.5gal. It was still a bit high so I had to add about a quart of cold water and then a quart of hot water I hit 150F. Mash pH was 5.2 which is a bit lower than predicted, was supposed to be about 5.5 but should be fine. Hit 78% in kettle efficiency which might be a bit low, not sure. The mill was a bit difficult to use and I had adjusted the crush so maybe that was a factor. Everything went pretty well. Hit the predicted numbers and volume on the nose. Couldn't get it chilled past about 76F so I had to ice bath it for a minute before pitching but I don't think that was a big deal. Temp ended up being about 66/67F at pitching. 9/1 beer in the morining was sitting at about 62F. Evening time it was up to 66F. 9/2 I iced it down a bit last night and the temp was still at 66F this morning. Chilled it during the middle of the day and by night it was at 65F. 9/3 I chilled it a bit last night and it was 66F in the morning. By evening it had raised to about 68F. 9/4 it held at 68F but I decided to cool it a little bit and let it slowly rise throughout the day. By evening it was about 70F. 9/5 I took the beer out of the swamp bath and it was sitting at about 72F, might get a bit hotter as the ambient is around 75F. Dry hopped and took a gravity reading on 9/19/14. Racked to keg 9/26/14. Beer is quite tasty. Not as hop forward as I thought it would be, more "balanced" but for sure hoppy. Might be due to using older hops that there is a bit of a lack of aroma. |
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Just A Wee Bit Heavy
|
Wee Heavy
|
6 Gallons |
1.096 |
1.028 |
8.93 |
25.01 |
29.49 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 8.96 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/11/2016 10:19 PM |
| Notes: Take one gallon of first runnings, boil down to 1 quart, add to BK near end of boil. Account for the 1 quart in sparge calculation |
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IPA-SIMCOE
|
American IPA
|
5.5 Gallons |
1.056 |
1.012 |
5.9 |
69.74 |
7.62 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 60 |
Mash Thickness: 1.25 |
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: 6/21/2015 2:32 AM |
| Notes: |
|
|
Citra IPA
|
English IPA
|
26 Litres |
1.072 |
1.018 |
7.01 |
43.54 |
8.03 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 70 |
Boil Gravity: 1.058 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2015 8:09 PM |
| Notes: |
|
|
Lost Recipe Scotch Ale BIAB
|
Scottish Heavy
|
5.5 Gallons |
1.075 |
1.025 |
6.58 |
16.51 |
22.64 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 74 |
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: 1/8/2016 11:12 PM |
| Notes: |
|
|
Northern Brewer Dry Irish Stout
|
Dry Stout
|
5 Gallons |
1.048 |
1.012 |
4.7 |
41.64 |
38.75 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2019 6:31 PM |
| Notes: |
|
|
Spicy Red Ale
|
Irish Red Ale
|
20 Litres |
1.064 |
1.016 |
6.26 |
23.43 |
10.97 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 3.5 |
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: 9/14/2018 5:37 PM |
| Notes: |
|
|
Stanley Steamer
|
California Common
|
1 Gallons |
1.054 |
1.013 |
5.27 |
34.83 |
10.56 °L
|
1.9K |
7 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
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: 9/16/2016 8:21 PM |
| Notes: |
|
|
Anchor Smog
|
California Common Beer
|
1 Gallons |
1.052 |
1.009 |
5.55 |
38.62 |
11.39 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2015 7:30 AM |
| Notes: |
|
|
'Murica 2.0
|
Other Smoked Beer
|
5.5 Gallons |
1.065 |
1.018 |
6.11 |
19.15 |
25.12 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2013 3:13 PM |
| Notes: |
|
|
Sole Bay Bitter
|
Special/Best/Premium Bitter
|
23 Litres |
1.04 |
1.009 |
4.05 |
38.73 |
8.82 °L
|
1.9K |
9 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 3/15/2015 10:29 AM |
| Notes: |
|
|
Julius B
|
American IPA
|
7 Gallons |
1.069 |
1.018 |
6.77 |
66.68 |
6.46 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2017 5:44 PM |
Notes: add flameout hops and allow temperature to free fall, whirlpool for 10 minutes.
cool to 160 add hops allow temperature to free fall, whirlpool for 60 minutes |
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Sierra Pale (Sierra Nevada Pale Ale Clone By Vermont Homebrewers Supply)
|
American Pale Ale
|
5 Gallons |
1.043 |
1.011 |
4.24 |
68.21 |
0 °L
|
1.9K |
0 |
|
|
Author:
|
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Kneel Dee Farewhether
|
|
| Boil
Size: 5 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: 7/10/2011 11:55 PM |
| Notes: |
|
|
Polaris - Tomahawk
|
American IPA
|
24 Litres |
16.687 |
4.869 |
6.46 |
96.09 |
9.62 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 14.2 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2014 9:57 PM |
| Notes: |
|
|
Rye Lager
|
Roggenbier (German Rye Beer)
|
46 Gallons |
1.058 |
1.013 |
5.89 |
22.94 |
4.52 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 48 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 75 |
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: 1/20/2020 6:27 PM |
| Notes: |
|
|
Northern UK Nut Brown
|
American Brown Ale
|
5.5 Gallons |
1.046 |
1.009 |
4.87 |
21.97 |
18.02 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/1/2014 11:24 PM |
Notes: From the brewing Networks Holgate Brown Ale Clone
Toast 2.5 pounds of 2row for 30 min @ 350.put in a paper bag and wait 10 days before brew day
chop 3-8 oz. of Macadamia nuts into 1/8" size pieces, toast to golden/amber brown |
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Andy’s Shandy
|
American Wheat Beer
|
5 Gallons |
1.048 |
1.009 |
5.2 |
18.29 |
3.43 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.08 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 10 psi |
Creation
Date: 9/19/2020 5:31 PM |
| Notes: |
|
|
New Balance Lite Lager Mk V
|
Premium American Lager
|
5.75 Gallons |
1.045 |
1.01 |
4.56 |
20.47 |
3.2 °L
|
1.9K |
4 |
|
|
|
| Boil
Size: 7.45 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 61 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 12 |
Creation
Date: 12/29/2020 10:13 PM |
Notes: ---------------2.2.22------------------------
Mk V. Switching back to 3470 yeast and switching grains to Pilsner instead of the WBM Pale.
---------------12.20.21------------------------
Mk IV. Trying Bootleg's lager yeast and only Hattertau for fun.
---------------11.17.21------------------------
Mk III. 1oz of Mt. Hood for Bittering, 1oz of Hallertau due to stock at Brew Shop. 34/70 yeast
---------------10.25.21------------------------
Mk III. Switched Pilsen to Pale Malts
---------------10.4..21------------------------
Mk III. Updated the hop additions from .5oz Mt Hood @ 60 and .5oz Mt. Hood @ 10 to 1oz of Hallertau @ 60 and another 1oz at 10. Also adjusted the yeast to be 3470.
---------------8.30.21------------------------
Mk II. Not unhappy with the results but definitely way lighter in taste than expected. Looking to crank up the IBUs to 30-40 next time.
---------------7.11.21------------------------
Mk II. Updated recipe to be similar to what I used in the Colonel Mustard. Pilsen, Flaked Rice, and Mt. Hood.
---------------------------------------------------
Mk 1. Just realized Hallertau and Hallertau Blanc are two separate strains. Wanted just Hallertau, but used Blanc instead. |
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