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Sierra Nevada Pale Ale Clone
|
American IPA
|
18.2 Litres |
1.061 |
1.015 |
5.96 |
54.07 |
10.44 °L
|
7K |
8 |
|
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: DEXTROSE |
Priming Amount: 165g |
Creation
Date: 10/20/2013 5:25 PM |
| Notes: |
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Raspberry Wheat
|
Fruit Beer
|
5.5 Gallons |
1.058 |
1.015 |
5.59 |
23.81 |
3.85 °L
|
7K |
6 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
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: 11/11/2014 5:02 AM |
Notes: 1) Heat water to 164 degrees then remove from heat and stir in grain (in a 5 gallon painter mesh bag, use clips to keep bag up in kettle) temp will drop about 10 degrees after adding grain. Let sit for 60min stirring occasionally. Boil some extra water in another container while awaiting mash completion. After 60 min, mash complete.
2) Remove grain bag. Get as much out as possible :)
3) Boil. Upon start of boil add 1oz of your preferred hops in mini-mesh bag.
4) After 45min of boil, add 1oz your preferred hops in second bag. Boil is done at 60 minutes. Remove hops bags.
5) Cool Wort to 70 degrees. I did an ice bath, it's helpful to have a few bags of ice from the store handy for this. Once Wort is at 70 degrees pour into fermenter. Raise level to 5.5 gallons with preboiled good water (if it has dropped below that). Pitch preferred yeast. Seal top, shake fermentor to oxygenate yeast. Allow to ferment at 70 degrees. After 36 hours of very active fermenting, it ended up with a couple of inch yeast cake at the bottom so I transferred the wort into the secondary fermenter to get it off of the yeast cake and add flavor. Once it's in the secondary fermenter add 1 quart of raspberry concentrate. Secondary fermentation was slow and steady (1-3 gurgles per minute). Alot of the stuff I mentioned seasoned brewers already know, but some of these details were things I did not know.
This batch of beer turned out great! Good Luck with yours! :)
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AVENTINUS WEIZENBOCK CLONE
|
Weizenbock
|
23 Litres |
1.081 |
1.021 |
7.84 |
23.12 |
17.95 °L
|
7K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 4.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2015 10:13 PM |
Notes: Esta famosa levedura alemã é uma cepa usada na produção de cervejas de trigo tradicionais e autênticas. Produz as notas de banana e cravo tradicionalmente associadas às cervejas de trigo alemãs e deixa o olhar desejado das cervejas de trigo alemãs tradicionais.
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De Ranke XX Bitter Clone
|
Belgian Pale Ale
|
9.5 Litres |
1.057 |
1.012 |
5.88 |
80.54 |
3.24 °L
|
7K |
0 |
|
|
|
| Boil
Size: 9.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 63 |
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: 5/11/2015 9:50 AM |
Notes: OG: 1.057
FG: 1.010
6.2% ABV |
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Trillium Congress Street Clone
|
American IPA
|
5.5 Gallons |
1.072 |
1.017 |
7.25 |
38.89 |
6.05 °L
|
7K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 5/29/2017 7:32 PM |
| Notes: |
|
|
Saison Du Tracteur Clone
|
Saison
|
5.5 Gallons |
1.048 |
1.004 |
5.86 |
35.15 |
3.58 °L
|
7K |
5 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2015 6:00 PM |
Notes: *Saison du Tracteur*
Wyeast 3711 yeast (or grow some from a bottle)
Amarillo and Simcoe
Pilsner, wheat and rye
Big dry hop
35 IBU
6% abv
Ferment high - pitch mid-60s and attach the heat belt, no temp control
Water chemistry set up for hoppy beer |
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Perpetual IPA Clone
|
Imperial IPA
|
5 Gallons |
1.072 |
1.016 |
7.39 |
103.22 |
8.13 °L
|
7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
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: 5/7/2017 3:45 AM |
| Notes: |
|
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Sam Adams Latitude 48 IPA Clone
|
American IPA
|
5.5 Gallons |
1.06 |
1.015 |
5.88 |
56.43 |
9.74 °L
|
7K |
4 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 69 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2013 4:31 PM |
| Notes: This is a single infusion mash. Mix the crushed grains with 5 gallons of 165F strike water to stabilize the mash at 153F. Hold for 45 minutes, vorlauf for 15 minutes and begin sparge. Run off into kettle to achieve volume and pre-boil gravity of 1.049 SG. Boil for 60 minutes, adding hops and nutrients according to schedule. Turn of heat, give the wort a stir for about 1 minute to create a whirlpool and let it spin and settle out for 15 minutes before beginning to chill. Aerate & pitch at 65F and let warm to 68F. Ferment for 1 week or until fermentation has died down. Rack to a secondary vessel and cool to 60F. Condition for 4 days, add dry hops, condition 10 more days for a total of 2 weeks. Bottle or keg. |
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Jack's Snickerdoodle Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.062 |
1.02 |
5.52 |
24.25 |
6.19 °L
|
7K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 40 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2015 7:29 PM |
| Notes: |
|
|
Centennial Blonde Ale
|
Blonde Ale
|
5.4 Gallons |
1.045 |
1.009 |
4.76 |
35.32 |
4.42 °L
|
7K |
1 |
|
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|
| Boil
Size: 6.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/19/2015 2:06 PM |
| Notes: |
|
|
Eggnog Milk Stout
|
American Stout
|
3 Gallons |
1.06 |
1.018 |
5.55 |
58.3 |
37.29 °L
|
7K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 11/29/2015 4:10 PM |
| Notes: |
|
|
Morning Bell
|
Cream Ale
|
7.5 Gallons |
1.053 |
1.012 |
5.45 |
9.1 |
4.48 °L
|
7K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 72 |
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: 10/13/2015 10:50 PM |
| Notes: - Add phosphoric acid to get pH down to ~5.3 |
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Hobbit Hole Mild Ale
|
Mild
|
5.25 Gallons |
1.034 |
1.007 |
3.55 |
15.47 |
15.49 °L
|
7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2015 8:25 PM |
Notes: Original Recipe from John Palmer
OG 1.034 16 IBU, 15 SRM
6.0 lb Marris Otter Pale Ale
1.0 lb crystal 60
0.5 lb Special Roast
0.5 lb Flaked Oat
0.5 lb Flaked Wheat
0.25lb Chocolate
0.5 oz EKG 5% 45min
0.5 oz Progress 5% 45min
Wyeast 1275 Thames Valley
3 oz American Medium oak cubes |
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May The Schwarz Bier With You V2
|
Schwarzbier
|
24 Litres |
1.048 |
1.01 |
4.95 |
26.93 |
23.57 °L
|
7K |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2015 1:16 PM |
| Notes: |
|
|
Tangerine Ipa
|
American IPA
|
5.5 Gallons |
1.062 |
1.016 |
6.14 |
42.13 |
10.25 °L
|
7K |
4 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.114 |
Efficiency: 35 |
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: 4/5/2015 5:44 PM |
| Notes: |
|
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Cocoa Porter
|
Baltic Porter
|
5.2 Gallons |
1.074 |
1.025 |
6.47 |
29.79 |
36.68 °L
|
7K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 7/12/2013 9:07 PM |
Notes: This recipe follows closely to a Black Butte Porter clone recipe with minor adjustments.
Nibs and oak chips are negligible. Add to taste.
---Batch 1: 8/3/2013---
- Substitutions: Warrior for Nugget. Belgian chocolate for American chocolate. 120L for 90L.
- No starter- 2 vials instead
- Crap. I got Flaked Wheat vs Malted Wheat. I'm not actually sure they had malted wheat. I changed the recipe to account
- 1 week: After a week it's done fermenting (it fermented HARD for a couple days). FG is at 1.016 (estimated since I never took an OG).
- Added only 6oz of the cocoa nibs. It already smelled so chocolate'y.
- Added the 8oz of extracted oak chips and a vanilla bean.
- 2 weeks later: FG still at 1.016. Hydrometer tasting was amazing. Kegging.
- VERDICT: Perfect. If anything, it tastes a tad sweet. Almost like a lacto stout. But that is probably fine for a crow pleasing beer.
---12-7-13--
- This time I used malted wheat (not flaked) but had to sub UK chocolate for another 4oz of regular chocolate. Ah well.
- Spices: 8oz cocoa nibs, 4oz of med toast french oak soaked in whisky and rum (I divided those up into 2 equal bowls and put plastic wrap around the top. Will extract for 2 weeks then add to primary and let it sit for another week in the fermentor.
- OG: 1.059 (refractometer)
- 12-17-2013 Added chocolate & wood. FG: 1.016 (hydro)
- Tasting notes: Oak chips were too overwhelming. Man, chips suck. And 8oz is waaay too much. Half that would have been better.
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Passionfruit Golden Ale
|
American Pale Ale
|
23 Litres |
1.05 |
1.009 |
5.31 |
44.6 |
9.07 °L
|
7K |
5 |
|
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2016 11:46 PM |
| Notes: A quaffable golden ale with a bit of sweetness, tropical aromas from Citra and plenty of Aussie galaxy hops and a hint of passionfruit (add 100g boiled fresh pulp or a small can in secondary fermentation) |
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Citra IPA - Partial Mash
|
American IPA
|
5.5 Gallons |
1.074 |
1.018 |
7.43 |
68.1 |
11.7 °L
|
7K |
2 |
|
|
|
| Boil
Size: 7.45004 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 68 |
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: 2/17/2012 6:12 PM |
| Notes: |
|
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New Belgium Ranger IPA
|
American IPA
|
6 Gallons |
1.064 |
1.013 |
6.71 |
68.28 |
8.67 °L
|
7K |
2 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2016 2:29 AM |
Notes: Add a Campden Tablet to 10 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=50, Mg=5, Na=10, Cl=50, S04=150
1.5 qt/lb mash thickness. Single infusion mash at 150F for 90 mins Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 9 gallons in the boil kettle.
Boil for 60 to 90 minutes. Lid on at flameout with 0 minute hops start the whirlpool for 30 minutes then start chilling immediately.
Cool wort to 60F and aerate well. Ferment at 60-62F for 7 days then room temp until complete.
Rack to keg in the keezser , chill at near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side to minimize carbonic bite and let the hop/malt flavor come through. |
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Flanders Red
|
Flanders Red Ale
|
25 Litres |
14.224 |
2.223 |
6.45 |
13.51 |
12.92 °L
|
7K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 14.2 |
Efficiency: 65 |
Mash Thickness: 2.9 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2016 7:10 PM |
Notes: Ferment w us05 when slows add roselare, oak peg
diluted in fermenter to about 14p
pitched 1 us05 directly into 23L
still activity fermentation with krausen on d7
gravity was at 4°P, diffrent sample already at 3°P
nevertheless racked to glass-bottle and added roselare
krausen fomres again immediatly
how will this turn out...sour enough..??
by d10 all yeast dropped in glas sample fg =4°P measured = 3.4-3.2°P, this is really a bit low, should have stopped at 5°P
pellicle drop 31.9.16
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