Cerveza Trigo Frambuesa
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Specialty Fruit Beer
|
11.5 Litres |
1.054 |
1.012 |
5.54 |
16.63 |
3.69 °L
|
373 |
0 |
|
|
Boil
Size: 15.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 90.4 g |
Creation
Date: 1/7/2021 4:35 PM |
Notes: |
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Brugse Zot Dubbel
|
Belgian Dubbel
|
5.5 Gallons |
1.065 |
1.014 |
6.73 |
18.4 |
18.61 °L
|
373 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 12/1/2023 3:43 AM |
Notes: |
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Barrel Project - Tripel
|
Belgian Tripel
|
10.5 Gallons |
1.079 |
1.015 |
8.52 |
24.92 |
6.81 °L
|
373 |
1 |
|
Author:
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|
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Boil
Size: 11.85 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 76 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2023 9:41 PM |
Notes: |
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A Bad Day To Be Pants (Thanksgiving Ale)
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Fruit and Spice Beer
|
3 Gallons |
1.038 |
1.006 |
4.15 |
23.34 |
7.36 °L
|
373 |
1 |
|
|
Boil
Size: 4.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 50 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/8/2022 4:34 PM |
Notes: Relish:
1 orange (fruit and peel only, no pith)
1 apple (minus core)
1.25lb cranberries (halved/quartered
all fruit cut up, frozen over night.
in large pot, add frozen fruit and 1 cup water. heat on low as fruit defrosts.
after defrosting and breaking fruit apart, sprinkle 1 oz of sugar over the fruit. turn heat up to medium
bring to a boil, stirring and trying to mash the fruit up a little. once boiling, lower heat and simmer for 5-10min
EDIT: I'm a big dumb idiot. The above is more of a way to make cranberry sauce than cranberry relish (i didn't know cranberry relish was a thing until AFTER i made the sauce). It is however a good way to pasteurize all the fruit!
Here's a link to what I should have used, which is essentially the same thing except it's not cooked. https://www.dinneratthezoo.com/cranberry-relish/
Shoutout to this recipe below that i followed.
https://www.brewersfriend.com/homebrew/recipe/view/165528/thanksgiving-cranberry-wheat-ale |
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Pumpkin Ale
|
Spice, Herb, or Vegetable Beer
|
21 Litres |
13.206 |
3.253 |
5.35 |
17.33 |
10.36 °L
|
373 |
0 |
|
Author:
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Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 9.8 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/4/2022 10:23 AM |
Notes: |
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Belgian Golden Strong Ale
|
Belgian Golden Strong Ale
|
26 Litres |
1.072 |
1.006 |
8.58 |
27.31 |
3.89 °L
|
373 |
1 |
|
|
Boil
Size: 39.31 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 64 |
Mash Thickness: 2.5 |
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: 3/24/2022 5:42 AM |
Notes: |
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Hamilton Wild 01
|
Wild Specialty Beer
|
6 Gallons |
1.056 |
1.014 |
5.54 |
0 |
4.1 °L
|
373 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/9/2022 4:03 PM |
Notes: |
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Wicked Stinkah Rauchbier
|
Specialty Smoked Beer
|
5.5 Gallons |
1.06 |
1.012 |
6.32 |
34.71 |
15.47 °L
|
373 |
0 |
|
|
Boil
Size: 8.31 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 96 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/29/2021 10:22 PM |
Notes: |
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Fjord & Fjell Schwandwald
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Gose
|
100 Litres |
10.213 |
1.324 |
4.69 |
10.2 |
2.75 °L
|
373 |
1 |
|
|
Boil
Size: 108.18 Litres |
Boil Time: 60 |
Boil Gravity: 10 |
Efficiency: 65 |
Mash Thickness: 2.3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 23 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/9/2021 2:55 PM |
Notes: |
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Quetzal Feathers
|
Gose
|
4.5 Gallons |
1.081 |
1.014 |
8.73 |
0 |
4.85 °L
|
373 |
0 |
|
|
Boil
Size: 5.79 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 14.98 psi |
Creation
Date: 3/6/2021 5:57 PM |
Notes: Quetzal Feathers
Grains
Pilsner 60.7%
Wheat 32.1%
Acidulated 3.6%
Maltodextrin 3.6%
Non-fermentables
Sea Salt 3oz per gallon @ 10min
Coriander 3.5 oz per gallon @ 10min
Mash and Boil
Mash @ 150F
60 min boil
Yeast Culture
Safale BE-134
WLP Lactobacillus Brevis (copitch)
Fermentation
Pitch at 60F, free-rise to 82F
Wait 3 weeks or until airlock is quiet
Return to room temperature for adjuncting
Gravity
OG: 18.2
FG: 2.57
(I didn't check gravity after adjuncting with fruit. not sure how to message that accurately)
Adjuncts
Add 1lb mango per gallon (day 1)
Peel and remove seeds
Simmer to a puree
Chill to room temperature
Place in hop bag and submerge for 7 days
Add lime zest and dry hop (day 5 of adjunct)
Roughly 3 small limes per gallon
Try not to include pulp
Toss directly into the beer along with Hallertau (roughly .2 oz per gallon)
After day 7 of adjuncting, crash to 35F for a week to separate fruit and hops from the beer
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Partigyle Strong Saison (Vincent)
|
Brett Beer
|
4.75 Gallons |
1.027 |
1.006 |
2.66 |
21.86 |
12.72 °L
|
373 |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 20 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/24/2015 12:54 AM |
Notes: 12/30
Crisp, light, grassy hops, light lemony pith, balanced bitterness and malt. Super drinkable. Mike said it was “lovely.”
12/21
Legged, from Zach “ It's great, very small, very crisp and floral. Good drinkin beer. Slightly [light bodied] but in a way that adds to the crispness, I think the water chemistry really helped there.”
12/4
Batch sparged with approx. 5+ gallons.
Partigyle lower efficiency than expected (20 instead of 30%). 4-4.5 gallons or a stronger boil to reduce to 3.5 batch size may be better?
www.nepenthehomebrew.com/collections/adjuncts/products/golden-belgian-candi-syrup-1-lb-pouch-5-lovibond
MASH:
Approx
3g CaCl
4g CaSO4
Approx 4.5 gallons
Mash in 153
Partigyle brew from https://www.brewersfriend.com/homebrew/recipe/view/38170/strong-saison
Dry hop at the very end to avoid vegetal character (3-4 days)
1g/gallon CaCl maintains ion levels of 72 ppm Ca, 127 ppm Chl.
1g/gallon CaSO4 maintains ion levels of 61ppm Ca, 147ppm SO4
The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)
ESTIMATING 6 gallons for big beer and 5 gallons for small beer
___
Lots of long chain sugars and proteins to sustain body despite high attenuation (Michael Tonsmiere echoes this in a blog): unmalted grains, flaked grains, torrified wheat
Can start with saison or mixed culture strain or with a standard sacch strain and after a week pitch a secondary strain to add complexity and (in cases of belgian saison strains) complete attenuation.
Free rise fermentation
Dry hop at the very end to avoid vegetal character (3-4 days)
Whirlpool at 150-60 provides more peachy stonefruit whereas 170-80 leans towards citrus
Oxidation preventions (Aside from reducing hot-side and cold-side aeration) add ~.5 gram ascorbic acid per gallon - add it in any time - between mash and packaging
Salt concentrations: http://howtobrew.com/book/section-3/understanding-the-mash-ph/using-salts-for-brewing-water-adjustment
CaCl (72 ppm Ca, 127 ppm Chl per gram per gallon)
CaSO4 (61ppm Ca, 147ppm SO4)
The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)
The chloride anion acts to make the beer seem fuller and sweeter. It has the opposite effect of sulfate. In fact, the sulfate-to-chloride ratio is a good way to gauge the effect of the brewing water on the balance of the beer. For example, a sulfate-to-chloride ratio of 2:1 or higher will tend to give the beer a drier, more assertive hop balance, while a beer with a ratio of 1:2 will tend to have a less bitter, rounder, and maltier balance. |
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Belgian Strong Golden Ale
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.073 |
1.013 |
7.85 |
31.26 |
4.44 °L
|
373 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 6/29/2020 11:07 PM |
Notes: ***OG 1.81 Ready 4 months
Patterned after some of Belgium’s most
unique and famous ales, our kit yields a
beer that looks innocent in the glass but
packs a delicious wallop. The secret is a
high percentage of candi sugar, an easily
fermentable sugar that ratchets up the
beer’s strength while keeping the body light
and easy to drink. Smooth mouthfeel, sweet,
floral maltinesss, and rich spiciness from
hops and yeast
TRADITIONAL MULTI STEP
Protein Rest: 122° F for 20 minutes
Beta Sacch’ Rest: 149° F for 30 minutes
Alpha Sacch’ Rest: 158 F for 30 minutes
Mashout: 170° F for 10 minutes
Mash Schedule: Option B
SINGLE INFUSION
Sacch’ Rest: 149° F for 60 minutes
Mashout: 170° F for 10 minutes
Clear Candi Sugar gets added at 10mins in the boil
Suggested fermentation schedule:
-1-2-weeks-primary;-2-4-weeks-secondary;-2-4-weeks
- bottle-conditioning;-extended-bottle-aging |
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Isolationist
|
Belgian Tripel
|
16 Litres |
1.101 |
1.012 |
11.64 |
21.83 |
19.72 °L
|
373 |
2 |
|
|
Boil
Size: 25 Litres |
Boil Time: 75 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 3.14 |
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: 5/19/2020 9:53 AM |
Notes: Bottle in Champagne style bottles with corks and cages |
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Smoke 'Em If You Got 'Em
|
Specialty Smoked Beer
|
40 Gallons |
21.293 |
5.336 |
9.66 |
17.56 |
50 °L
|
373 |
0 |
|
|
Boil
Size: 45 Gallons |
Boil Time: 90 |
Boil Gravity: 19.1 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: 12.82 psi |
Creation
Date: 10/27/2019 9:01 PM |
Notes: |
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Baby Brother Flemish Red
|
Mixed-Fermentation Sour Beer
|
5.5 Gallons |
1.062 |
1.019 |
5.72 |
11.1 |
17.01 °L
|
373 |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 72 |
Mash Thickness: 1.3 |
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: 7/7/2019 4:04 AM |
Notes: |
|
Mikklan Tripel
|
Belgian Tripel
|
18 Litres |
1.066 |
1.013 |
6.92 |
27.16 |
3.91 °L
|
373 |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 70 |
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: 5/11/2019 11:57 AM |
Notes: 800 gram cane sugar is to be added 4 days into fermantation. This will increase tha OG to 1082 |
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Trappist Starter
|
Trappist Single
|
5 Gallons |
1.034 |
1.008 |
3.42 |
31.69 |
3.31 °L
|
373 |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 73 |
Mash Thickness: 1.5 |
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: 2/1/2019 5:38 PM |
Notes: |
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Reindeer Wee
|
Spice, Herb, or Vegetable Beer
|
19 Litres |
1.056 |
1.009 |
6.08 |
46.21 |
12.47 °L
|
373 |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 76 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/21/2018 8:28 PM |
Notes: |
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North Northeast IPA
|
Specialty IPA: New England IPA
|
60 Litres |
1.057 |
1.01 |
6.13 |
41.66 |
4.06 °L
|
373 |
0 |
|
|
Boil
Size: 65 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 35 ° C |
Priming Method: sucrose |
Priming Amount: 321.2 g |
Creation
Date: 4/22/2018 9:21 AM |
Notes: Add dry hops after fermentation slows or is almost complete. Drop to lower temp after ≤24 hrs of dry hopping to prevent formation of vegetal/cheesy flavors. |
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Berliner Weisse
|
Brett Beer
|
12 Gallons |
1.019 |
1.004 |
1.98 |
0 |
3.22 °L
|
373 |
0 |
|
|
Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.017 |
Efficiency: 35 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2018 6:36 PM |
Notes: |
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