|
Barley Wine Browers ACT 9/8/17
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American Light Lager
|
20 Litres |
1.11 |
1.027 |
10.81 |
61.03 |
19.41 °L
|
557 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 64 |
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: 8/9/2017 8:25 PM |
| Notes: |
|
|
Marshmallow Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.129 |
1.035 |
12.3 |
65.54 |
46.47 °L
|
557 |
2 |
|
|
|
| Boil
Size: 10.3 Gallons |
Boil Time: 180 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: 1 |
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: 5/11/2023 9:45 PM |
| Notes: |
|
|
Brownie Wine
|
English Barleywine
|
10 Gallons |
1.099 |
1.021 |
10.27 |
46.3 |
44.18 °L
|
557 |
0 |
|
|
|
| Boil
Size: 12.01 Gallons |
Boil Time: 75 |
Boil Gravity: 1.083 |
Efficiency: 70 |
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: 9/15/2022 8:22 PM |
| Notes: |
|
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Supermassive Black Hole - Imperial Stout (8L)
|
Russian Imperial Stout
|
10 Litres |
1.1 |
1.024 |
10 |
50.64 |
37.9 °L
|
557 |
0 |
|
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 64.7 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 34.7 g |
Creation
Date: 9/24/2021 5:54 AM |
Notes: 1. Prepare the Windsor English Yeast in 100mL of warm water in a 500mL Schott bottle. Allow to rest until added to the wort.
2. In a 25L saucepot, add 10L of water and adjust the water chemistry as specified. Ensure the pH is 5.0.
3. Heat the water to 50 degrees and recirculate. Line the pot with the BIAB Lining bag to allow for an open grain setup.
4. Crack the base grains first and add these to the pot and begin the mash schedule with the protein rest. In the last 50 minutes of the mash, add the specialty grains. Do not allow the temperature to exceed 76 degrees Celsius.
5. Remove the grains at the end of the mash schedule and place into a separate pot to sparge with 4L of water heated to 75 degrees Celsius. Add the runoff to the wort and begin to boil the wort to 100 degrees Celsius. See note.
6. Once the wort is boiling, add the hops and follow the hop schedule for 60 minutes.
7. At 15 minutes till the end of the boil, add the nutrients, sugar, honey and whirlfoc. Place the chilling coil into the boil and allow it to sterilize, ready for cooling. Prepare the Ice at this point as well.
8. At the end of the boil, immediately begin chilling the wort.
9. Once the wort has reached 18-20 degrees, transfer via the recirculation pump to a clean and sterilized SS 9.5L Corny Keg. Close and aerate the wort by shaking for at least 1-2 minutes, occasionally opening the PRV to allow in air.
10. Add the yeast to the wort and seal the fermenter. Use a Spunding valve set to 10 PSI (lower pressure). Ferment for 2 weeks undisturbed. At the same time, place 1 Cinnamon Stick, 1 Vanilla bean and 200g of Raisins into a Mason Jar container and cover with Vodka. Place this in the fridge at 4-6 degrees Celsius until step 12 is required. Make sure the Cinnamon and Vanilla are below the raisins. Make sure the Mason Jar is sterilized before use.
11. At the 2 week mark, reduce pressure to 5psi for the first day after 2 weeks. The following day, reduce pressure to 1psi and allow 2-3 hours of equalization.
12. Take the Soaked Raisins and blend them into a puree without the Cinnamon Stick and Vanilla bean. Sterilize the food processor before pureeing the raisins. Make sure that the Cinnamon and Vanilla are sitting in a sanitized container until adding. Sanitize hands as well. Add the Puree, Dry Hops, Chocolate Nibs, Vanilla Bean and Cinnamon stick to a hop spider and close. Open the fermenter once equalized and drop in the hop spider. Close the fermenter immediately after doing this.
13. Prepare a solution of 50mL Coffee espresso and 50g of Table sugar and stir until all dissolved. Add ice to chill to around 20 degrees or less. Then, top up to no more than 200mL and pressure transfer into the keg to begin a secondary fermentation. Allow to ferment for a further 4 weeks at 20psi (higher pressure).
14. After 3 months of total fermentation, taste test the Stout by withdrawing and chilling under CO2 pressure in the fridge. Serve by tap to observe bubble formation.
15. Ideally, Age the Stout for 6 months and taste test after this point. The stout can then be pressure transferred into a clean and sanitized SS 9.5L Corny Keg with the Trub left behind and discarded.
*Note* *Due to this being a small batch, sparging can occur over the wort with a colander, as the sparge water passes through the grain bed, dripping back into the wort*
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KBS Clone
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Imperial Stout
|
5 Gallons |
1.099 |
1.019 |
10.48 |
66.81 |
50 °L
|
557 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
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: 4/8/2019 2:41 PM |
Notes: Mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.5 oz toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months.
Mini-mash Option
To brew a mini-mash recipe of the Kentucky Breakfast Stout clone, substitute 7.75 lb (3.52 kg) light malt extract syrup for 10 lb (4.5 kg) of the pale malt. Conduct a mini-mash with the remaining 3.25 lb (1.5 kg) pale malt and other grains at 155°F (68°C) for 60 minutes, sparge, and proceed as above, dissolving extract into hot wort before the boil. |
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Raspberry Country Wine
|
Fruit Cider
|
1 Gallons |
1.1 |
1.002 |
12.78 |
0 |
1.49 °L
|
557 |
0 |
|
|
Author:
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Brew Cat
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|
| Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.1 |
Efficiency: 85 |
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: 3/11/2018 9:04 PM |
| Notes: Cote de Blanc yeast |
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#12 Doppelbock
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Doppelbock
|
9.5 Litres |
1.097 |
1.019 |
11.29 |
20.19 |
28.89 °L
|
557 |
0 |
|
|
|
| Boil
Size: 3.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 2.0 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2018 1:16 PM |
Notes: Dark DME is actually Briess Traditional Dark (54% munich 10L, 30% base malt, 13% caramel 60L, 3% black malt).
This won't work with other dark DME.
Pitch at lager temperature, move to room temperature after 6-10 days.
Rack to secondary after 3 weeks in primary.
Do not lager. |
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Ind. Stout
|
Sweet Stout
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21 Litres |
1.037 |
1.009 |
3.66 |
22.05 |
35.42 °L
|
556 |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 59 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2018 10:48 PM |
| Notes: |
|
|
587 Blond Ale
|
American Light Lager
|
25 Litres |
1.035 |
1.006 |
3.8 |
10.84 |
3.11 °L
|
556 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 65 |
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: 8/25/2018 5:48 PM |
| Notes: |
|
|
SMaSH Ale
|
American Light Lager
|
5.5 Gallons |
1.036 |
1.009 |
3.56 |
95.7 |
5.57 °L
|
556 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 35 |
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: 12/22/2018 6:30 PM |
| Notes: |
|
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Solemnitas
|
Ordinary Bitter
|
21 Litres |
1.038 |
1.009 |
3.79 |
28.45 |
8.35 °L
|
556 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 55 |
Mash Thickness: 3.1 |
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: 2/9/2019 3:54 PM |
| Notes: |
|
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Summer Ale
|
Cream Ale
|
255 Litres |
1.036 |
1.01 |
3.38 |
10.81 |
2.5 °L
|
556 |
0 |
|
|
|
| Boil
Size: 269.35 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 85 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 1.04 bar |
Creation
Date: 11/24/2020 3:40 PM |
| Notes: |
|
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American Red Ale
|
Irish Red Ale
|
6.5 Gallons |
1.034 |
1.007 |
3.52 |
29.53 |
10.29 °L
|
556 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2017 11:20 AM |
| Notes: |
|
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Test IPA
|
American IPA
|
5.5 Gallons |
1.02 |
1.004 |
2.13 |
55.52 |
10.56 °L
|
556 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.015 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2017 9:05 PM |
| Notes: |
|
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Ernte Beer 2G Limited Release
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Oktoberfest/Märzen
|
2.25 Gallons |
1.031 |
1.005 |
3.41 |
21.6 |
4.15 °L
|
556 |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
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: 11/2/2022 3:48 PM |
| Notes: |
|
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Gulo Goodness
|
American Light Lager
|
5.5 Gallons |
1.032 |
1.004 |
3.65 |
7.54 |
2.59 °L
|
556 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 70 |
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: 1/26/2023 8:50 PM |
| Notes: |
|
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Awesome Recipe
|
Experimental Beer
|
5 Gallons |
1.013 |
1.003 |
1.27 |
0 |
3.52 °L
|
556 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.009 |
Efficiency: 35 |
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: 5/10/2016 3:19 AM |
| Notes: |
|
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Mel Ale
|
No Profile Selected |
34 Litres |
1.028 |
1.007 |
2.72 |
0 |
3.84 °L
|
556 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 6/13/2023 2:39 PM |
| Notes: |
|
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Jenny
|
Cream Ale
|
2.5 Gallons |
1.034 |
1.008 |
3.41 |
13.23 |
3.01 °L
|
556 |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 67 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 2/26/2024 9:15 PM |
| Notes: |
|
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Scottish Heavy 2024
|
Scottish Heavy
|
3 Gallons |
1.039 |
1.01 |
3.84 |
18.56 |
19.03 °L
|
556 |
0 |
|
|
|
| Boil
Size: 4.53 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 5/5/2024 8:01 PM |
| Notes: |
|
|
|
|