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Shirley's Strawberry Saison
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Saison
|
5.5 Gallons |
1.06 |
1.015 |
5.91 |
33.33 |
7.21 °L
|
6.9K |
0 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 80 |
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: 5/16/2014 6:09 PM |
Notes: SouthYeast Labs Saison yeast blend, and SoutYeast B3
Add 5 Lbs pureed Strawberries in Primary.
Primary fermentation 14 days at 72-75
Rack over 5 Lbs roughly chopped Strawberries for 7 days
OG 1.062
FG 1.010
ABV 6.83% |
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Cocoa Porter
|
Baltic Porter
|
5.2 Gallons |
1.074 |
1.025 |
6.47 |
29.79 |
36.68 °L
|
6.9K |
2 |
|
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| 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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Hells Bells Christmas Ale
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Holiday/Winter Special Spiced Beer
|
5.5 Gallons |
1.079 |
1.018 |
7.97 |
29.47 |
23.4 °L
|
6.9K |
3 |
|
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| Boil
Size: 7 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: 11/15/2012 3:55 PM |
Notes: 1. Steep grains in 2 gallons water for 30 min at 155F
2. Remove grains and rinse with 5.5 gallons water bringing total to 7 gallons
3. Bring wort to a boil and secure heat.
4. Stir in LME and honey.
5. Return wort to boil
6. At 45min add cascade hops
7. At 30min add DME
8. At 15min add IRISH MOSS
9. At 10min add vanilla beans, orange peel, nutmeg, cloves, ginger, and cinnamon
10.At 7 min add hallertau hops
11.After 60min boil secure heat and cool to ~70F.
12.Transfer to fermenter and pitch yeast
Fermentation- 7 days in primary
14days in secondary
bottle condition 1 month
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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
|
6.9K |
2 |
|
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|
| 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: |
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WeldWerks Brewing Co. Juicy Bits
|
American IPA
|
5 Gallons |
1.065 |
1.016 |
6.76 |
86.53 |
4.42 °L
|
6.9K |
6 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/17/2017 2:14 AM |
| Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa |
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Summer Citra Kölsch (a Successful Experiment)
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Kölsch
|
20.8 Litres |
1.05 |
1.012 |
4.88 |
29.71 |
3.83 °L
|
6.9K |
2 |
|
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| Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 3oz |
Creation
Date: 12/13/2012 3:05 PM |
Notes: Copy of Spring Kölsch, same grain bill, totally different hop profile, going for more fruity flavor with Citra and Crystal hops.
The mango aroma and flavor from the citra hops should be a really interesting match for the honey and smokey notes the Kölsch yeast imparts.
This is a good beer. Great with Pizza or a Hamburger on a hot day. Grandma liked it!!! :) |
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Tangerine Ipa
|
American IPA
|
5.5 Gallons |
1.062 |
1.016 |
6.14 |
42.13 |
10.25 °L
|
6.9K |
4 |
|
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| 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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Red Horse
|
International Pale Lager
|
25 Litres |
1.062 |
1.009 |
7.13 |
22.79 |
4.27 °L
|
6.9K |
2 |
|
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| Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2018 9:45 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
|
6.9K |
2 |
|
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| 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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Centennial Blonde Ale
|
Blonde Ale
|
5.4 Gallons |
1.045 |
1.009 |
4.76 |
35.32 |
4.42 °L
|
6.9K |
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: |
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Strawberry Hefeweizen
|
Weizen/Weissbier
|
5 Gallons |
1.07 |
1.018 |
6.9 |
18.76 |
27.3 °L
|
6.9K |
1 |
|
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|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.117 |
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: 3/29/2014 6:53 PM |
| Notes: Get 8lbs of strawberries. Crush them and then freeze them until primary fermentation is done. Once fermentation is complete thaw the strawberries and place them at the bottom of your sterilized secondary. Rack the beer from the primary into the secondary. Wait 3 weeks then bottle. |
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Time Warp Tongue Tickler
|
Russian Imperial Stout
|
5 Gallons |
1.114 |
1.029 |
11.08 |
102.05 |
40 °L
|
6.9K |
0 |
|
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.142 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2013 9:00 PM |
| Notes: Won Gold Medal in Stout Category out of 12 entries at only 12 weeks. |
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Holy Grail Pale Ale Saaz
|
American Pale Ale
|
2 Gallons |
1.07 |
1.018 |
6.91 |
37.74 |
16.01 °L
|
6.9K |
1 |
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Author:
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Imperial Brewing Co
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|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2012 6:28 PM |
Notes: CaraAroma - imparts fuller body and improved malt aroma.
Biscuit - Toasted malt with a warm bread or biscuit flavor and aroma.
Aromatic - strong malt aroma
Caramel 60 - grainy sweetness, pleasant toasted bread and caramel flavor
Golden Promise - Sweet, clean flavor |
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Bayer
|
Munich Dunkel
|
21 Litres |
1.053 |
1.016 |
4.84 |
22.1 |
12.82 °L
|
6.9K |
1 |
|
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| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 79 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2015 10:45 PM |
| Notes: |
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Dogfish Head 120 IPA Clone
|
Imperial IPA
|
10 Gallons |
23.174 |
3.723 |
11.86 |
185.57 |
6.46 °L
|
6.9K |
2 |
|
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| Boil
Size: 12.7 Gallons |
Boil Time: 120 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2013 11:35 PM |
Notes: In a bowl, mixed together 3 Oz. Amarillo, 3 Oz. Warrior, 3 Oz. Simcoe and blended together. Made 40 Dixie cups with 6.3 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil.
Divided Dextrose into 28 individual 12 oz ziplock bags. After transfer to conical, started adding the second day, twice daily (12 oz in the morning and 12 oz in late afternoon) for 14 days. I had a 1 gallon pitcher and whisk sitting in a bucket of StarSan. Would dump 2 quarts from the conical and add 12 oz of Dextrose, then pour back into the conical. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet.
1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation.
Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone.
Dry hopping: Added 2 oz. Amarillo, 2 oz. Warrior and 2 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 6 grams of hops each. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks.
Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast.
OF ended at 1.050. Let sit for a few days on yeast to help finish fermentation. Stopped adding sugar on day 13. Total dextrose added as 21.5 pounds. Re-calculated OG was 1.200.
Bottled in 6 oz champagne splits, no addional yeast or sugar added. No carbonation. Final % with high gravity hydrometer was 20.7% abv.
Beer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event. |
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Proper Bock
|
Traditional Bock
|
5 Gallons |
1.074 |
1.019 |
7.3 |
24.52 |
9.43 °L
|
6.9K |
1 |
|
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| Boil
Size: 5.8 Gallons |
Boil Time: 60 |
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: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2013 11:44 PM |
| Notes: lagered on 3/14/2013. Keep at 37 for 8 weeks. |
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Saudade (Unicer Super Bock Clone) 10 Gallons
|
International Pale Lager
|
10 Gallons |
1.057 |
1.014 |
5.57 |
23.73 |
4.67 °L
|
6.9K |
0 |
|
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| Boil
Size: 9.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 45 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2018 6:32 PM |
| Notes: |
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Jamil's Lefty Blond
|
Belgian Blond Ale
|
6.08 Litres |
1.076 |
1.019 |
7.45 |
23.35 |
6.32 °L
|
6.9K |
1 |
|
|
Author:
|
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Eyvindur Karlsson
|
|
| Boil
Size: 7.39682 Litres |
Boil Time: 60 |
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: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2011 12:06 AM |
| Notes: |
|
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Ghost In The Machine
|
American IPA
|
5.5 Gallons |
1.057 |
1.014 |
5.63 |
0 |
6.32 °L
|
6.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
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: 6/28/2018 6:00 PM |
| Notes: |
|
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Todd The Axe Man Clone
|
American IPA
|
5.5 Gallons |
1.076 |
1.019 |
7.45 |
73.19 |
6.31 °L
|
6.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2017 1:40 PM |
| Notes: Note: Dry hop in primary first 4- 7 days, secondary dry hop again for 4-7 days. |
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