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Kasteel Rouge Clone 2
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Belgian Golden Strong Ale
|
19 Litres |
1.07 |
1.013 |
7.46 |
15.87 |
14.76 °L
|
1.6K |
2 |
|
|
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| Boil
Size: 15.09 Litres |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: BelgianCandySugar |
Priming Amount: 267.4 g |
Creation
Date: 11/9/2020 10:33 PM |
Notes: Add candi sugar dissolved in water at 4 days after pitching
Ferment for 6/7 days then transfer to secondary after adding cherry liquer and citric acid to the secondary first.
Add cherry flavouring just before bottling |
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Lucifer's Dessert
|
Foreign Extra Stout
|
5.3 Gallons |
1.07 |
1.016 |
7.09 |
45.72 |
35.73 °L
|
1.6K |
0 |
|
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Author:
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/22/2016 1:56 AM |
| Notes: Soak vanilla beans and oak chips in neutral spirit starting on brew day until the fermentation has completed. Then add entire contents into fermenter. |
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Santa's Ho Ho Ho Gingerbread Christmas Ale
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Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.108 |
1.026 |
10.77 |
54.45 |
50 °L
|
1.6K |
0 |
|
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 70 |
Mash Thickness: 1.22 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2016 1:55 AM |
| Notes: |
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Wolf Pack American Lager
|
American Lager
|
25 Litres |
1.049 |
1.007 |
5.49 |
14.83 |
3.91 °L
|
1.6K |
1 |
|
|
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| Boil
Size: 35.22 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 0.69 bar |
Creation
Date: 7/14/2024 11:17 PM |
Notes: https://beerandbrewing.com/recipe-goldfinger-smoke-two-lagers/
DIRECTIONS
Mill the grains and mash at 144°F (62°C) for 45 minutes; raise to 154°F (68°C) and rest 15 minutes; then raise to 162°F (72°F), rest 15 minutes, and mash out. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, then allow 20 minutes to settle. Chill to 50°F (10°C), aerate the wort, and pitch the yeast. Ferment at 50°F (10°C) for 10 days to clear diacetyl. Crash to 32°F (0°C), package, and carbonate to 2.5–2.6 volumes of CO2.
BREWER’S NOTES
Mash: We aim for a mash pH of 5.3; adjust the acidulated malt as needed. (We also aim for a wort pH of 5.1.) If you can’t do a step mash, a single infusion at 149°F (65°C) for 60 minutes is fine. |
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Baltic Porter Crayfish Brewery
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Baltic Porter
|
11 Gallons |
1.073 |
1.019 |
7.05 |
39.95 |
46.76 °L
|
1.6K |
2 |
|
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| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
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: 1/3/2014 2:04 PM |
| Notes: adding 16 (or more) oz of bourbon and 2 oz or toasted American Oak cubes. |
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Canadian Pale Al(e)
|
American Pale Ale
|
5.25 Gallons |
1.051 |
1.01 |
5.43 |
58.31 |
4.52 °L
|
1.6K |
0 |
|
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Author:
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 67 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: dextrose |
Priming Amount: 3.2oz |
Creation
Date: 6/9/2021 2:46 PM |
Notes: Dextrose for priming is included in the recipe in order to capture beer’s actual final ABV.
Add 1.5 gallon of water to kettle after sparge for desired ABV.
Add 1-2 oz of hops into fermenter 4-7 days before bottling. |
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First Italian Tipopils
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German Pilsner (Pils)
|
24 Litres |
1.049 |
1.007 |
5.48 |
34.13 |
7.33 °L
|
1.6K |
1 |
|
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| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 3 |
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: 12/9/2020 12:55 PM |
Notes: 1.5 litres of Gyle removed for packaging later.
Going for 2.50 volumes. |
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Old Fires Belgian NEIPA
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Specialty IPA: Belgian IPA
|
15.6 Litres |
1.063 |
1.012 |
7.01 |
43.22 |
5.88 °L
|
1.6K |
0 |
|
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|
| Boil
Size: 18.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 77 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 1.04 bar |
Creation
Date: 7/22/2019 5:18 AM |
| Notes: |
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Hvete Kveik
|
Weizen/Weissbier
|
40 Litres |
1.059 |
1.01 |
6.39 |
46.04 |
4.24 °L
|
1.6K |
0 |
|
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| Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 73 |
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: 10/19/2018 3:12 PM |
| Notes: |
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St Feuillen Tripel
|
Belgian Tripel
|
5 Gallons |
1.083 |
1.015 |
9 |
29.66 |
5.78 °L
|
1.6K |
1 |
|
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Author:
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halfville home brew
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| Boil
Size: 7.13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2017 1:52 AM |
| Notes: |
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Huell Melon Pale Ale
|
American Pale Ale
|
5.25 Gallons |
1.054 |
1.011 |
5.61 |
52.67 |
4.1 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 67 |
Mash Thickness: 3.15 |
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: 1/23/2017 12:21 AM |
| Notes: |
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Old Peculiar Clone I
|
Old Ale
|
23 Litres |
1.062 |
1.014 |
6.27 |
33.48 |
33.46 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2016 7:02 PM |
| Notes: Add dark brown sugar and molasas at 30min mark |
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AF
|
Standard/Ordinary Bitter
|
9 Litres |
1.01 |
1.003 |
0.95 |
0 |
12.12 °L
|
1.6K |
0 |
|
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|
| Boil
Size: 4 Litres |
Boil Time: 30 |
Boil Gravity: 1.023 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2016 11:46 PM |
| Notes: |
|
|
Munich Helles (WLP029) 5.1%
|
Munich Helles
|
6 Gallons |
1.049 |
1.011 |
4.98 |
17.71 |
3.99 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2016 2:01 AM |
Notes: Brewed very successfully on 04/23/16. Pitched decanted yeast at 61 degrees.
Gravity read 12.75 brix (1.0495) which equates to 75% efficiency (almost 76)- initially aimed at 71% - Double milled grain.
Mashed at 150 exact at dough in, and 149 @30 mins.
The water loss calculation of .14 can probably be brought down to .135 since there was still a substantial amount of wort in the cooler as I lifted the bag.
Overall, went great!
***9 hours later raised temp to 65 due to not activity.***
04/24/16: 15 hours after raising the temp to 65 and there was lots of fermentation activity. Turned down temp to 64.
***11 hours later brought down temp to 63. There was krausen ejected and a lot of activity - had to clean the blow off tube as I was afraid it would blow the lid - seemed a bit clogged***
04/26/16: beer was at 61 degrees and still bubbling but a lot slower. I took off the cover and see that there's still some krausen ontop and lots of yeast still in suspension and some smell of sulfur.
Meter @72 degrees measured 6 brix (1.0106 @4.9%).
Temp was raised to 66 degrees in hopes of giving it a d-rest. FG is expected around 1.008-1.009
04/17/16: Some bubbling still, and temp was at 65 degrees.
04/30/16: @67 degrees and 5.9 brix. Taste no diacetyl, but there is smell of sulfur. (1.0103 @5%). Not bad. Cannot taste any hop presence.
05/05/16: kegged today. No sulfur smell anymore! Did not have much of a smell at all, and the yeast had dropped and compacted to the bottom.
Measured 5.7 brix @69 degrees (1.0096 @ 5.1%). Nice! 79% apparent attenuation.
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Fresh Hop Pale Ale
|
American Pale Ale
|
11 Gallons |
1.053 |
1.011 |
5.6 |
70.76 |
6.67 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 13.33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 74 |
Mash Thickness: 1.29 |
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: 8/4/2015 4:51 PM |
| Notes: |
|
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B3S Blonde Ale▼04.17.15
|
Blonde Ale
|
4.9 Gallons |
1.062 |
1.014 |
6.18 |
20.42 |
5.26 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 61 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2015 1:50 AM |
Notes: BREW DATES:
STANDARD BREWING NOTES:
Create 4 gallons sparge water. Bring to 160° strike temperature. Prime pump.
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil for ___ (60) minutes
60 minutes – Add TSP 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 TBS Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes - Yeast Nutrient last 10 minutes
♦Check to see if nozzle is pointed upwards
DATES:
Date: Brew Day - ________
Date: Pitch Yeast - ________
Date: Keg Day - ________
Drafted Who’s House - ________
KEGGING NOTES:
Purge oxygen for the 24 hour chill down.
Chill keg 24 hours before carbonation.
Carbonate at 20 pound for 4 days.
BREWING DAY-TELL ME WHAT HAPPENED
DRINKABILITY: How did it come out?
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Asshat IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.016 |
6.13 |
55.2 |
8.76 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2015 12:35 AM |
| Notes: |
|
|
RYE PA II
|
American Pale Ale
|
6 Gallons |
1.068 |
1.016 |
6.88 |
55.97 |
5.32 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 61 ° F |
Priming Method: your choice |
Priming Amount: N/A |
Creation
Date: 12/7/2014 7:56 PM |
Notes: This is my second attempt brewing with rye.
Primary fermentation will go for 10 days.
I will bottle one gallon and rack the rest for secondary fermentation for 2 weeks.
I will cold crash for 3 days, fine with gelatin and cold crash another 3 days.
After this, I will keg the remaining 5 gallons. |
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Stoogie Style London Brown Ale
|
Southern English Brown
|
5 Gallons |
1.042 |
1.012 |
3.92 |
15.14 |
25.63 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6.54 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: Table Sugar |
Priming Amount: 0.8 oz/gal |
Creation
Date: 6/5/2014 8:07 AM |
Notes: Fermentation Primary 2 Weeks
Fermentation Secondary 2 Weeks
Bottling at least 6 Weeks conditioning
Yeast Starter at 59-75 F |
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2014-05: GPA #27 - Real (H)
|
American IPA
|
26.5 Litres |
13.912 |
1.811 |
6.48 |
30.42 |
4.27 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 20 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2014 8:03 AM |
| Notes: Symbol = "H" |
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