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Bavarian Märzenbier (oktoberfest)
|
Oktoberfest/Märzen
|
11.5 Gallons |
1.056 |
1.017 |
5.17 |
19.85 |
9.52 °L
|
2K |
2 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2019 4:28 PM |
Notes: Oxygenate
Primary @55F for 14 days
Diacetyl rest @65F for 3 days
Lager @ 40F for 24 days |
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Vanilla Almond Nut Brown
|
Specialty Beer
|
5 Gallons |
1.054 |
1.014 |
5.35 |
60.43 |
17.42 °L
|
2K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 64 |
Mash Thickness: 2 |
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: 8/21/2014 10:29 PM |
| Notes: |
|
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Jenewein's München Dunkel I #A02
|
Munich Dunkel
|
3.75 Gallons |
1.052 |
1.01 |
5.5 |
19.21 |
23.61 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2017 12:53 AM |
Notes: On 11-20-17 S.G. was 1.0108 at racking and setting into Quonset to age for 3 weeks.
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|
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Dragoon
|
English IPA
|
23 Litres |
1.066 |
1.018 |
6.22 |
44.2 |
10.86 °L
|
2K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2015 9:58 AM |
| Notes: |
|
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Elixr Red
|
American Amber Ale
|
5.5 Gallons |
1.054 |
1.015 |
5.11 |
89.41 |
18.29 °L
|
2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2012 2:58 PM |
| Notes: |
|
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Red Forman's Foot
|
Flanders Red Ale
|
8 Litres |
1.067 |
1.013 |
7.04 |
16.59 |
12.39 °L
|
2K |
1 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2015 6:07 PM |
| Notes: Unmalted Spelt instead of unmalted wheat. |
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Mujoose #35 - Pirate Pesto
|
Specialty IPA: New England IPA
|
50 Litres |
1.067 |
1.018 |
6.55 |
20.12 |
5.45 °L
|
2K |
1 |
|
|
|
| Boil
Size: 66.57 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 72 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.7 bar |
Creation
Date: 12/30/2022 12:30 AM |
Notes: Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy.
Gold and Best in Hazy IPA or NEIPA Class at the Christchurch Home Brewers Association Annual Jasecomp IPA Competition on the 27th March 2021, with a BJCP score of 49.5/50.
Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50.
Silver in River Valley 2022 Competition 22/05/2022
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
Mash at 152°F (67°C) for 60 minutes or until conversion is complete. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), drop temp to 14C and add the first dry-hop addition. About 3 days later do a cone dump and add the second dry-hop addition for another 3 days. Cold crash to 1C and then do another cone dump.
Package at 2.6 volumes of CO2 and consume fresh. |
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Farmhouse Style Oat Braggot Heavy
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Braggot
|
5 Gallons |
1.103 |
1.009 |
12.43 |
21.19 |
7.61 °L
|
2K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Honey |
Priming Amount: N/A |
Creation
Date: 3/22/2018 10:34 PM |
| Notes: Steep the spruce in either a separate kettle if possible. If you have a full lauter tun(I don't) you can filter mashed wort through the spruce at the bottom of the tun, my steep method is just to approximate this process whilst not having a real lauter process. Spruce and some other evergreen trees provide vitamin c(ascorbic acid) when steeped as a tea, this provides a slight sour flavor and helps keep the beer from going stale(oxidizing). When dry hopping also mash the juniper berries and dry "hop" those as well, either in the same bag or separate, depending on size of bag and fermenter. Add honey in two steps, half on the third day after fermentation begins, the rest after the 7th day. The end result should be floral, piney, and if you bottle condition I recommend using a strong flavored varietal honey as the priming sugar, as this flavor/aroma will show up when poured. Bottle as soon as possible once you have reached final gravity, I recommend an aging period of at least three months after bottling. |
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Three By Five Kolsch
|
Kölsch
|
5 Gallons |
1.06 |
1.015 |
5.94 |
24.38 |
4.31 °L
|
2K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
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: 1/24/2018 7:22 PM |
| Notes: |
|
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Huell Melon Saison
|
Saison
|
46 Gallons |
1.053 |
1.011 |
5.62 |
20.97 |
3.8 °L
|
2K |
0 |
|
|
|
| Boil
Size: 50 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 72 |
Mash Thickness: 1.15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2017 4:37 PM |
| Notes: |
|
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ZChocolate Coffee Stout (Craft & Brewing Mag) Pending
|
American Stout
|
5.5 Gallons |
1.088 |
1.02 |
8.91 |
47.62 |
39.04 °L
|
2K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2016 6:20 PM |
Notes: ♦ BREW DATES: Last Update: 04.10.16
Date: Brew Day • ____________________
Gravity End of Boil (OG) • ____________
Gravity (FG) • ______________________
Date: Pitch Yeast Day • _________________
Date: Keg Day • _____________________
Drafted Who’s House • _______________
♦ SESSION NOTES:
♦ STANDARD BREWING NOTES: Page 72 Apr-May 2016
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA
WAKE UP!!!!!!
15 minutes – Add Immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if fermentation tank nozzle is pointed upwards
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:
♥ DRINKABILITY: What did you like about it. Sample Date:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
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'Murican Stout
|
American Stout
|
5.1 Gallons |
1.066 |
1.015 |
6.72 |
35.06 |
32.69 °L
|
2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.084 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: Dextrose |
Priming Amount: 5oz |
Creation
Date: 4/23/2015 5:22 PM |
Notes: 2 packets of yeast is 0.58 pitch rate.
Bring strike water (8qts) to 159 in pot on the stove, once at 159 remove from heat (should drop to about 149F with grains). Add grains in bag to pot at stir well, leave for 1 hour. If you want a dry stout remove the grains after 0.5 hours and stir in your malt extract, do not apply heat let is rest for 1.5 more hours. This will allow the beta to break down the complex sugars in the extract.
In a separate pot heat sparge water (8qts) to 180F.
Pull grain bag out of kettle and set in colander on top of pot.
Once grain is out reapply heat. Sparge grain until no sparge water remains or the kettle is filled to the desired level.
Bring to a boil and continue as usual. |
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Gaardboersamfundets Forårsøl
|
Saison
|
25 Litres |
1.053 |
1.008 |
5.9 |
34.42 |
5.95 °L
|
2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 60 |
Mash Thickness: 3 |
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: 3/28/2015 2:23 PM |
Notes: Sørg for at få vandet i kedlen op på 75°C før malten kommer i - så falder temperaturen automatisk til ca. 65°C.
Læg i øvrigt mærke til at mæskemønstret er forskelligt på denne og hvedeøllen. |
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Black Hole Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.096 |
1.023 |
9.6 |
50.27 |
50 °L
|
2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 68 |
Mash Thickness: 1.25 |
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: 10/16/2014 12:48 AM |
Notes: 1.6 liter starter
1st Place - Beehive Brewoff (Utah), 2015
[see link below] |
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Simcoe Pale Ale
|
American Pale Ale
|
6 Gallons |
1.049 |
1.012 |
4.88 |
40.76 |
5.61 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 4.5 g |
Creation
Date: 6/5/2014 9:14 PM |
| Notes: |
|
|
HC IIPA
|
Imperial IPA
|
2.5 Gallons |
1.09 |
1.015 |
9.79 |
313.85 |
11.65 °L
|
2K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2013 3:46 AM |
| Notes: |
|
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Weizen
|
Weizen/Weissbier
|
5.5 Gallons |
1.052 |
1.01 |
5.48 |
13.46 |
3.96 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 64.5 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 4.9 oz |
Creation
Date: 12/30/2012 4:57 PM |
| Notes: |
|
|
Chocolate Peanut Butter Stout
|
Sweet Stout
|
5 Gallons |
1.061 |
1.024 |
4.85 |
31.09 |
38.44 °L
|
2K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2016 7:43 PM |
| Notes: |
|
|
Coffee Oatmeal Dry Stout
|
Oatmeal Stout
|
6 Gallons |
1.061 |
1.013 |
6.22 |
23.44 |
30.67 °L
|
2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2016 9:05 PM |
| Notes: Coffee was added by cold stepping 1cup of water with the crushed beans then added before packaging Great flavor |
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Harry Henderson's Oak Aged Stout
|
No Profile Selected |
3.01 Gallons |
1.119 |
1.027 |
12.3 |
51.4 |
63 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3.01156 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2011 4:41 AM |
| Notes: My first russian imperial stout. |
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