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Rød Amerikaner
|
American Amber Ale
|
21 Litres |
1.058 |
1.013 |
5.95 |
38.23 |
11.89 °L
|
1.6K |
3 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/8/2014 7:57 AM |
| Notes: |
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Lucky 7's
|
American IPA
|
5.5 Gallons |
1.07 |
1.014 |
7.34 |
74.84 |
7.34 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2019 7:27 PM |
| Notes: |
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Summer Lime
|
Spice, Herb, or Vegetable Beer
|
12.5 Litres |
1.046 |
1.004 |
5.51 |
38.26 |
2.94 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 74 |
Mash Thickness: 4.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/1/2019 6:42 AM |
Notes: Add:
Day 4 at same time as adding Saaz for dry hops & leave for 7 days
2 x Lemongrass stalks (crushed)
2.5g x Kaffir Lime leaves (dried)
25g x fresh ginger (grated)
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Abigail Pale Ale
|
American IPA
|
2.5 Gallons |
1.058 |
1.017 |
5.37 |
55.36 |
6.4 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2015 3:53 AM |
Notes: Rack from HTL at 160 and strike. Mash for 75 minutes. Target Mash temp is 150 for high attenuation. With three days left in secondary, add dry hop addition.
Repeat Dry Hop for an additional three days.
Cold crash after 3 days before kegging. |
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Passionfruit Mango Wheat
|
Fruit Beer
|
22 Litres |
1.051 |
1.011 |
5.34 |
25.31 |
5.82 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 27.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 73 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2016 7:52 PM |
| Notes: |
|
|
Mud City Stout Clone
|
Foreign Extra Stout
|
27 Litres |
1.065 |
1.018 |
6.35 |
40.13 |
43.33 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 80 |
Mash Thickness: 3.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/22/2016 3:10 PM |
Notes: 25lts left at the end of the boil, 23lts to the fermentor
2 packets of Safale S-04 added to fermentation.
Ferment for 7 days then rack off onto cacao nibs and vanilla pods for another 14 days. |
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Pink Peppercorn Saison
|
Saison
|
4 Gallons |
1.051 |
1.006 |
5.97 |
24.44 |
3.41 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 72 |
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: 1/30/2017 2:46 AM |
Notes: Equivalent hop times with conventional chilling: FWH, 20-25 minutes.
Pitch yeast around 68, let rise, keep in mid 70s for a couple of weeks.
This beer received a silver medal as a standard saison at the MN State Fair Homebrew Competition (Belgian and French Ales Category): http://mnstatefair.brewcomp.com/ |
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Helles Clone
|
Munich Helles
|
20.8 Litres |
1.053 |
1.015 |
4.98 |
18.92 |
5.09 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 58 |
Mash Thickness: 4.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2016 9:48 PM |
| Notes: |
|
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Coffee Lager
|
Vienna Lager
|
5.5 Gallons |
1.047 |
1.007 |
5.19 |
13.09 |
4.33 °L
|
1.6K |
3 |
|
|
|
| Boil
Size: 6.55 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2022 12:37 PM |
Notes: 1-8-2022 ### I originally wanted L 17 Harvest but they didn't have any at the store. Still unsure how I will do the coffee, I'm a little afraid of pulling in a pepper flavor here so really going to do some more reading on coffee adds before adding it.
Went with Global on the first round
5-7-2022 This round only have 34/70 on hand to will use that on this one.
6-20-2022 -- This round I droped Saaz from 2 oz to 1 oz. I think to much bitterness for some with the coffee. |
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Altbier
|
Altbier
|
24 Litres |
11.627 |
2.992 |
4.61 |
41.18 |
12.8 °L
|
1.6K |
0 |
|
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|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 10.8 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2018 3:38 PM |
| Notes: |
|
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Mango Pale
|
American Pale Ale
|
20.8 Litres |
1.044 |
1.008 |
4.84 |
44.47 |
3.96 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2017 3:20 PM |
| Notes: |
|
|
Smoky Brown Ale
|
Classic Style Smoked Beer
|
11 Gallons |
1.06 |
1.017 |
5.63 |
45.42 |
21.61 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 67 |
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: 4/30/2017 10:13 PM |
| Notes: |
|
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Art Saison
|
Saison
|
5.5 Gallons |
1.047 |
1.011 |
4.82 |
35.59 |
3.17 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: KEG! |
Priming Amount: N/A |
Creation
Date: 1/23/2017 7:51 PM |
Notes: tap water 7.5 gallons
5ml lactate
3 g ca cl
mash ph 5.4 calculated
tried to do overnight step mash, starting cold, then ramp up, but the GF stalled at 90F for a few hours and basically stayed there for 6 hours. there was scorching on the burner so i transferred to the other GF. Then ramped up (with grains in place) and mashed at 152 for 45 minutes, then mash out at 167 for 5 minutes.
at end of boil, whirlpooled for 3-4 minutes, let it sit for 20-30 to settle (I was still prepping my FV)
Chilled to 70. closed off the keg FV and left it till that night. Pitched probably around 65-70. No starter just the wyeast smack pack thing.
Day 0 (March 3 2017) home from work very active fermentation, gonna keep ramping the temp up to high 70 to get it to finish out.
Day 2 72F the very active ferm now modestly active.
Day 3 74F
Day 4 77F - still a nice slowconstant bubble
Day 7 79F - stopped bubbling, SG 1.012
Kegged with CBDS and carbed for Molly's show
bubblegum, cirtusy bitterness, some bite maybe pepper like.
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Ginger Brown
|
British Brown Ale
|
30 Gallons |
1.071 |
1.022 |
6.54 |
28.02 |
13.8 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 75 |
Mash Thickness: 1.3 |
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: 12/14/2016 10:34 PM |
| Notes: |
|
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TRIPLE A (american Amber Ale)
|
American Amber Ale
|
18.2 Litres |
1.056 |
1.014 |
5.52 |
36.44 |
13.72 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 27.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 165 |
Creation
Date: 10/20/2013 5:35 PM |
| Notes: |
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Saint Philip The Serpent Killer AAA
|
American Amber Ale
|
5.5 Gallons |
1.052 |
1.009 |
5.66 |
32.29 |
11.49 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4.1 |
Creation
Date: 4/23/2016 1:16 PM |
Notes: Batch #12A-5A
American Amber(Red)Ale with a sharp bite of hops and a lemon kick in the tail
American 2-row pale ale malt, American Crystal 60L, Victory malt rounds out the grain bill. Mash temperatures in the range of 152°F to 154°F creating a wort with a nice balance of fermentable and non-fermentable sugars.
Magnum hops adds a balanced bitterness, homegrown whole leaf Cascade hops adds a distinctive grapefruit flavor and Lemon Drop hops during flameout adds a special aroma.
Yeast: White Labs California Ale WLP001 PurePitch Lot #1025150 Manuf. April 12, 2016. QC cell count 2.82e9/ml slurry.
Saint Philip the Serpent Killer is the 5th of 12 brews in the Twelve Apostles beer line. Each of these 12 brews are American Amber Ales. Experimentation with water profile, temperature variations including mash temp., grain bill, ambient temp., hops varieties and yeast strains provide endless opportunity to learn about and improve this beer over the year.
Homegrown Cascade hops Alpha Acid has been age adjusted in this recipe since details of storage and pick date are a known variable.
Bitterness to starting gravity ratio (IBU [32.3] divided by OG [52]) = [.62]. (0.5 to 0.7 for a balanced amber).
Actual Final Gravity (w/h calibrated precision hydrometer) = 1.008.
Actual ABV = 5.64%.
All test equipment calibrated prior to use. |
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Blonde Session Ale
|
Blonde Ale
|
5.5 Gallons |
1.041 |
1.009 |
4.26 |
20.63 |
3.93 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 60 |
Mash Thickness: 1.25 |
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: 5/7/2015 1:03 AM |
Notes: Ferment at 68, leave 7-10 days
Carb, cool for 7-10 days |
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Single Hop IPA Simcoe
|
American IPA
|
50 Litres |
1.063 |
1.018 |
5.99 |
75.77 |
8.53 °L
|
1.6K |
0 |
|
|
Author:
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Ølbrygger
|
|
| Boil
Size: 62 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2015 12:33 PM |
| Notes: |
|
|
YW Smashup
|
American IPA
|
20 Litres |
1.06 |
1.017 |
5.68 |
45.33 |
3.63 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2015 3:41 PM |
| Notes: |
|
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001. Leah's Adult Chocolate Milk
|
Sweet Stout
|
5 Gallons |
1.05 |
1.02 |
3.95 |
21.84 |
34.52 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2014 12:31 AM |
Notes: Steeped grains for 20 minutes before boil.
Made a yeast starter.
Primary temp fluctuated between 17C and 21C. Maybe down to 16C - winter temps. Fermentation not visible until 48 hours.
Primary for 12 days, not sealed. Opened maybe 6 times total to check fermentation.
Transferred to secondary with racking cane. First time unsuccessful, so I had to refill siphon with sanitizer and do it again.
Bung was still wet when attempted to put on. Pressed it too hard and it entered carboy. Temporarily covered with unsanitized aluminum foil for 24 hours.
Boiled 300ml of water and added 1/2 cup corn sugar (dextrose). Worried about 1 gallon of headspace in secondary. Added dextrose and installed bung and airlock. Filled airlock with vodka.
Bottled on 02/19/2014.
Update: 07/22/2014. Forgot to take tasting notes :(. But I remember it being really good despite my conceived screw-ups. |
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