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Baltic Porter Crayfish Brewery
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Baltic Porter
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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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377 El Cucuy IPA
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American IPA
|
180 Gallons |
1.074 |
1.017 |
7.52 |
94.91 |
6.06 °L
|
1.6K |
0 |
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| Boil
Size: 182 Gallons |
Boil Time: 105 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2017 6:29 PM |
| Notes: |
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Whaout?!
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Imperial Stout
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4 Litres |
1.228 |
1.055 |
22.71 |
95.58 |
50 °L
|
1.6K |
1 |
|
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| Boil
Size: 8 Litres |
Boil Time: 120 |
Boil Gravity: 1.114 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2016 2:36 PM |
| Notes: |
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Lucifer's Dessert
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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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Irish Red Ale
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Irish Red Ale
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6.5 Gallons |
1.087 |
1.025 |
8.21 |
25.3 |
16.48 °L
|
1.6K |
1 |
|
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| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 92 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2016 4:06 AM |
| Notes: |
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Josh's Magic Coffee Stout
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Russian Imperial Stout
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6 Gallons |
1.105 |
1.013 |
12.1 |
34.59 |
50 °L
|
1.6K |
0 |
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Author:
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MoleculeChaser
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| Boil
Size: 9 Gallons |
Boil Time: 120 |
Boil Gravity: 1.052 |
Efficiency: 73 |
Mash Thickness: 1.05 |
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: 6/29/2015 1:30 AM |
Notes: Brewed on 8/23/15 outdoor on new propane burner.
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Farmhouse Ale
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Saison
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6 Gallons |
1.062 |
1.011 |
6.75 |
18.45 |
9.55 °L
|
1.6K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 80 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 74 ° F |
Priming Method: table sugar |
Priming Amount: N/A |
Creation
Date: 2/26/2015 3:15 AM |
| Notes: |
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Awesome Recipe
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American Stout
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5.5 Gallons |
1.104 |
1.023 |
10.57 |
56.69 |
35.98 °L
|
1.6K |
2 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: Cane sugar |
Priming Amount: 4.8oz. |
Creation
Date: 2/8/2015 2:23 AM |
Notes: houston tap water 5/1 distilled water
Wy5335x1 for 24-36 hrs before boil @90f. or sour mash with grains the cheap way. .5-1lbs. of wheat.
wy5526 200+ Billion cells and wlp060 >100 billion cells pitched at primary 68f for 21 days.
Conditioned with: 1 pounds of tart cherries and 10 oz black cherry juice, frozen and pureed. 1tsp yeast nutrient. 12-16wks in secondary @64f.
Starter for brett. 2Qts 1040 stirring approx. every 2-4 hours. for 2-4 days. |
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RYE PA II
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American Pale Ale
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6 Gallons |
1.068 |
1.016 |
6.88 |
55.97 |
5.32 °L
|
1.6K |
0 |
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| 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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Lagunitas Little Sumpin Sumpin
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American Wheat or Rye Beer
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6 Gallons |
1.072 |
1.023 |
6.51 |
32.12 |
6.07 °L
|
1.6K |
0 |
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Author:
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david@gnomebrewshop.com
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 70 |
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: 4/23/2015 11:41 PM |
| Notes: Pitch at 62F, raise to 68 after 36', then raise to 70F after another 36'. |
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Lawnmower IPA
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American IPA
|
21 Litres |
1.058 |
1.012 |
6.04 |
54.87 |
10.91 °L
|
1.6K |
1 |
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2015 11:42 PM |
| Notes: |
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Cascade Citra #2
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American Pale Ale
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4.2 Litres |
1.056 |
1.016 |
5.28 |
32.6 |
12.14 °L
|
1.6K |
1 |
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| Boil
Size: 4.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2015 4:38 AM |
| Notes: |
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The Green Dragon´s Tavern ESB
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Extra Special/Strong Bitter (ESB)
|
12.5 Litres |
1.061 |
1.014 |
6.13 |
32.07 |
17.15 °L
|
1.6K |
1 |
|
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| Boil
Size: 17.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 63 |
Mash Thickness: 3.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 24 ° C |
Priming Method: Demerara Sugar |
Priming Amount: ~60g |
Creation
Date: 9/23/2015 9:15 PM |
| Notes: Original Yeast was Danstar Notthingham, but it was sold out locally. |
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Grandpappy's Pilsner
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Classic American Pilsner
|
3.1 Gallons |
1.057 |
1.014 |
5.63 |
41.04 |
3.15 °L
|
1.6K |
0 |
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| Boil
Size: 4.2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: Corn sugar |
Priming Amount: 1.91 oz |
Creation
Date: 7/11/2014 4:57 PM |
Notes: If you haven't had a Classic American Pilsener yet, you're missing out! This is the first one I've brewed, and also even tried, but I'm extremely pleased with the way it turned out. One of my best beers yet. If you are asked to give a style example when asked to define just "beer", this is what comes to mind for me. Just a great, balanced, easy-drinking, flavorful beer (not too hoppy, not too malty, not too light, not to heavy, etc... A real "Goldilocks" beer - just right!). Give this one a try.
I've used both WLP833 and WLP838... But a pilsener yeast or any good lager yeast would probably work very well also. |
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Blood Orange Wit ( 3-30-14)
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Weizenbock
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5 Gallons |
1.064 |
1.016 |
6.31 |
26.11 |
3.8 °L
|
1.6K |
1 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
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: 3/30/2014 10:08 PM |
Notes: No Chill- Started a yeast starter day before and pitched 1-11-14 of 1 gal starter. 2-1-14 Added zest and guts of 3 blood oranges ( no pith ) 1/2 oz dried sweet orange zest. 2-17-14 Kegged with Gyle of 1.5 qts of original wort and pitched with slurry of Strand Brewing orange wit from bottle. 3-1-14 Tapped and tasted - Gyle worked great and tasted flavorful not sweet. Carbed @ 10 psi CO2. Will wait for it to chill down and enjoy.
3-3-14 - Cleared amazingly well. So good after it chilled down. Wish the weather was warmer for this bad ass beer. Had a New Belgium SnapShot wheat today and this was WAY better. 1st few pints were cloudy and bits of coriander, but none now. Gets better daily. |
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Hamblen Farm Porter
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Brown Porter
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5 Gallons |
1.051 |
1.015 |
4.7 |
56.23 |
24.05 °L
|
1.6K |
0 |
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| Boil
Size: 6.75 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: 1/11/2012 12:48 AM |
| Notes: This is basically the NB recipe for St. Paul Porter, but swapping Chinook and Vanguard hops for the kit's Cascade and Cluster. I was going for more of a Troeg's Dead Reckoning and it worked. Brewed 5 gallons, had a dinner party with 3 couples and pretty much finished the whole batch in a night. Needless to say, a good time was had by all. Will brew this every October for December drinking. |
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Galaxy Pineapple Scandinavian Sour (extract)
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Mixed-Fermentation Sour Beer
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5.5 Gallons |
1.05 |
1.01 |
5.15 |
0 |
2.69 °L
|
1.6K |
0 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/18/2018 12:19 PM |
Notes: -Boil fermentables and chill to 90 degrees
-Inoculate with lacto. and ferment for 3 days around 90-100 degrees
-Bring wort to 170 degrees for 15 minutes
-Chill to 68-100 degrees and inoculate with sach.
-Ferment for 3 days then add puree (and/or sugar free pineapple juice)
-After 1 day, add dry hops |
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Yooper's Cream Ale
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Cream Ale
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10.5 Gallons |
1.051 |
1.012 |
5.17 |
22.54 |
3.05 °L
|
1.6K |
1 |
|
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| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: keg |
Priming Amount: N/A |
Creation
Date: 5/12/2018 12:59 PM |
Notes: Perfect cream ale! Flavorful with a hint of sweet malt from the pilsner malt, but crisp and light in flavor and mouthfeel.
The actual FG was 1.010, for an ABV of 5.2%.
The color is very very light, about 2-3 SRM.
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American Wheat
|
American Wheat Beer
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7 Gallons |
1.048 |
1.009 |
5.01 |
18.14 |
3.35 °L
|
1.6K |
2 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/4/2018 11:42 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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