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Morning Brew
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American IPA
|
5.5 Gallons |
1.063 |
1.016 |
6.15 |
59.63 |
3.92 °L
|
1.8K |
4 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2018 3:56 PM |
Notes: ##Description##
A beautiful IPA that is well balanced with Crystal and Cascade hops, and spiced up with adding coffee!
This is an AWARD WINNING beer, taking 3rd in the "Specialty IPA" category in the 2020 SheBrew Competition. (link will open awards page. Link is safe, security certificate expired. Message if you would like PDF sent directly to you)
## Notes##
Dry hop in secondary by adding pellets directly to carboy. I let it sit for 3 days, but could stand for up to 5. Any longer and you'll get a grassy flavor.
Coffee used is Lucky Jack Cold Brew CONCENTRATE. It was not diluted. This is a key point to add. We came up with the ratio by measuring out 1 cup of IPA and adding 1/2 tsp a time until we got a flavor profile we liked and then scaled up.
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Cascade Imperial High Gravity
|
American IPA
|
5.5 Gallons |
1.083 |
1.018 |
8.55 |
107.5 |
5.52 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn sugar |
Priming Amount: 4.7 |
Creation
Date: 7/21/2017 1:59 AM |
Notes: DOUBLE PITCH or use yeast starter. Yeast option isWyeast1272 American Ale II. 66-68 degrees is perfect.
Strike water at 165.1 with grains at 70 to achieve 152 content in mash.
Begin recirculating at 55 min in mash. Continue for 20 minutes. Then commence sparge.
NOTE: ADD CORN SUGAR WITH 5 MINUTES REMAINING IN BOIL
Final gravity should land in the 1.014-1.017 range. |
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WOHelles
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Munich Helles
|
3.5 Gallons |
1.048 |
1.009 |
5.23 |
20 |
4.01 °L
|
1.8K |
1 |
|
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| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 47 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2016 10:32 PM |
| Notes: Ferment 4 days at 48°, lower to 47°, day 5 lower to 46°, day 6 transfer to spund keg, Ferment 4 days, lower slowly to lager temps and lager 5 weeks. |
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Gluten Free Oktoberfest
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Oktoberfest/Märzen
|
5 Gallons |
1.064 |
1.013 |
6.7 |
15.56 |
14.48 °L
|
1.8K |
1 |
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2020 12:38 AM |
| Notes: |
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For Esme
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Wild Specialty Beer
|
5 Gallons |
1.052 |
1.003 |
6.51 |
22.39 |
3.99 °L
|
1.8K |
2 |
|
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| Boil
Size: 6.54 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: demarara |
Priming Amount: 37g |
Creation
Date: 7/17/2018 3:39 PM |
| Notes: pull out a small amount of starchy liquid shortly after mashing in and reintroduce in the boil. |
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Crazy IPA - 40 Liters
|
American IPA
|
40 Litres |
1.059 |
1.01 |
6.42 |
44.24 |
3.59 °L
|
1.8K |
6 |
|
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| Boil
Size: 46 Litres |
Boil Time: 95 |
Boil Gravity: 1.051 |
Efficiency: 77 |
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: 6/6/2018 8:27 AM |
| Notes: |
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Eisbock The Sheriff
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Eisbock
|
6 Gallons |
1.095 |
1.026 |
9.01 |
26.71 |
25.72 °L
|
1.8K |
1 |
|
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 81 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 50 ° F |
Priming Method: Keg Carbonation |
Priming Amount: 10 psi - 38F |
Creation
Date: 10/31/2016 9:01 PM |
Notes: Large Yeast Starter- 2 gal boiled water/ 24.0 oz Light DME / 2 packs yeast (~60% viable) / 0.5 tsp yeast nutrient. Put starter in a bucket fermenter with a stir plate, occasionally stirring heavily during the first 24 hours.
Two-step infusion mash (133F/156F) with single liquid decoction for mashout temp.
Primary - Pitch at 46F, 4 weeks at 50F
Diacetyl Rest - 2 days at 68F
Rack and Ramp Down by 4F/Day to 34F
Lager - 16 weeks at 34F
Rack into Corny Keg and "Ice" at 28F for 24 hours
Push Liquid to New Keg; Measure ice volume when thawed
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Chocolate Caramel Brown
|
American Brown Ale
|
5 Gallons |
1.082 |
1.029 |
6.98 |
36.18 |
23.61 °L
|
1.8K |
0 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2016 6:51 PM |
| Notes: |
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Pepper Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.063 |
1.01 |
6.89 |
73.1 |
8.66 °L
|
1.8K |
2 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
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: 1/16/2016 4:20 PM |
| Notes: Add chile and peppercorn at flame out, Chill and leave peppers and chilies in for primary fermentation (2 weeks) |
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Boris' Baltic Porter
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Baltic Porter
|
5.5 Gallons |
1.064 |
1.017 |
6.09 |
27.92 |
29.1 °L
|
1.8K |
1 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2015 4:42 AM |
| Notes: |
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Session Braggot
|
Braggot
|
4 Gallons |
1.054 |
1.006 |
6.34 |
14.49 |
21.23 °L
|
1.8K |
0 |
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Author:
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Jameswoody
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 71 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2015 4:42 PM |
| Notes: |
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Sos Clone
|
American IPA
|
5 Gallons |
1.081 |
1.016 |
8.53 |
71.43 |
6.5 °L
|
1.8K |
0 |
|
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
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: 2/24/2015 4:53 PM |
Notes: Subsitutions:
2 row was Belgian pale
caravienne was carared
45*L was caramunich II |
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TBM Mosaic Pale Ale Partial Mash
|
American Pale Ale
|
5.25 Gallons |
1.058 |
1.014 |
5.67 |
46.93 |
8.75 °L
|
1.8K |
1 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2014 3:29 PM |
| Notes: |
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Kellen Kottbusser
|
Weissbier
|
4.75 Gallons |
1.058 |
1.014 |
5.77 |
22.47 |
3.84 °L
|
1.8K |
0 |
|
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| Boil
Size: 6.2 Gallons |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Table sugar |
Priming Amount: 4 oz |
Creation
Date: 2/28/2016 12:54 AM |
Notes: Adapted from http://www.homebrewersassociation.org/homebrew-recipe/grimm-brothers-brewhouse-snowdrop-kottbusser-recipe/
Strike temp 157.5 F with 7 gals and all grain. Starting mash temp 153.2. 152.0 F at 15 min, pH 4.9, added 1/2 tsp CaCO3. Temp boost at 30 min. Total mash time 60 min. Raise temp to 165F and remove spent grain.
Starting boil volume ~6.2 gal. Boil 75 min. Finishing hops added after flameout and whirlpool, ~10 min.
Final volume in fermenter 4.75 gal. Siphon did not hold draining the boiling kettle, dumped everything into the fermenter (SS brew bucket). Cooled with immersion coil in fermenter.
Oxygenate and pitch yeast at 64F. Original gravity 1.058.
Bottled after 2 weeks in fermenter. Yeast settles slowly in the bottle. Must bottle condition for 2 weeks, then add a week with bottles in fridge to lager in the bottle. Decant carefully, yeast sentiment is settled loosely at bottom of bottle.
With a clean pour, the beer is very clear and clean with light noble hop aroma and character. Oats add a unique dimension to the malt character.
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ESBIV
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Extra Special/Strong Bitter (ESB)
|
5 Gallons |
1.054 |
1.017 |
4.83 |
31.71 |
13.41 °L
|
1.8K |
1 |
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| Boil
Size: 6 Gallons |
Boil Time: 75 |
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: force carb co2 |
Priming Amount: 8# at 36F |
Creation
Date: 1/25/2012 1:07 AM |
Notes: primary = 4 days @68F
second = 2 days @ 72F
tertiary = 4 adys @68F
condition = 36F |
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*Saisoon Buffoon F
|
Saison
|
25 Litres |
1.05 |
1.009 |
5.45 |
31.11 |
5.45 °L
|
1.8K |
0 |
|
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|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: dextrose |
Priming Amount: N/A |
Creation
Date: 2/19/2017 11:37 AM |
Notes: Use Pannella sugar instead of 'Turbinado'
Activated yeast 48hrs prior and fed with wort from DME at room temp (26'C)
BIAB method:
Mash In: strike water 71'C, after grist added, temp dropped to 64'C. Raised temp with element, constantly stirring till 67'C. Turned off element and wrapped kettle. Infused for 60min. temp read 66'C at 60min.
Heated 12L sparge water to 76'C, used this 12L to raise temp of mash for mash out instead. hit 70'C so had to turn on element and stir till hit 76'C. Held for 10min.
Raised mash and sparged with 15L of wort.
Total wort volume 28.5L
Pre Boil Gravity 1.043
Fermenter wort volume 25L, OG 1.050
Fed 500ml of fresh cooled wort to yeast and left for 2hrs. Pitched total of 1.5L of fresh yeast to brew at 28'C then moved to fridge at 20'C
Covered with alfoil instead of airlocked lid to prevent pressure stop on fermentation.
At 10 days lots of fizz and hydrometer reading 1.009, very high attenuation. Tasted amazing Will bottle on day 14.
Got infected with fruit fly! Noticed fruit flies after about 3/4 bottling , kept bottles already sealed. After 3weeeks conditioning they were perfect. Best brew yet. |
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Wanderlust Clone
|
American IPA
|
5 Gallons |
1.067 |
1.018 |
6.42 |
71.66 |
9.54 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/3/2017 1:35 AM |
| Notes: |
|
|
3-UP TIPA
|
Imperial IPA
|
6 Gallons |
1.087 |
1.01 |
10.14 |
252.1 |
8.29 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 10/4/2017 6:10 AM |
Notes: This recipe is a modified version of Bertus Brewery PTY v2.0 Pliny the Younger clone. I've changed a large percentage of this recipe. I don't consider it a pliny clone attempt. http://www.bertusbrewery.com/2013/03/pliny-younger-clone-20.html
Cool wort to 62º, O2 & pitch yeast
TODO update schedule and sugar additions
Days 1-3 - 62º in FC
Days 3-4 - 65º in FC
Days 5-7 - 68º in FC
Day 8-13 - 70º in FC
Day 10 - DH1 - in the secondary
Day 14 - DH2 - in the secondary, remove DH1
Day 18 - DH3 - in the secondary, remove DH2
Day 22 - DH4 - in the secondary, remove DH3
Day 27 - Remove DH4, Rack to keg and cold crash.
Day 28 - Add gelatin.
Day 29 - Carbonate
Fine with gelatin by
1) Cool finished beer to serving temp in a keg
2) Mixing 1/2 tsp gelatin with 1/4 cup water and heat to 150 F
3) Pour mixture (hot) into keg with beer and wait a couple days before carbonating keg
4) Carbonate keg, pour out 1st pint.
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Mother Of All Sours
|
Straight (Unblended) Lambic
|
11 Gallons |
1.052 |
1.01 |
5.44 |
5.24 |
3.67 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2014 11:48 PM |
| Notes: Pitch sour blend - will let it sit 8-12 months then split two ways and add cherries and raspberries with a little oak...and brew again until we have 3 years worth for blending |
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Double IPA
|
American IPA
|
5.5 Gallons |
1.08 |
1.02 |
7.83 |
99.52 |
8.29 °L
|
1.8K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 6/3/2012 11:36 PM |
| Notes: |
|
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|
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