|
Hat Trick 2nd AAA
|
American Amber Ale
|
2300 Litres |
13.024 |
3.21 |
5.27 |
14.54 |
10.99 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 2500 Litres |
Boil Time: 60 |
Boil Gravity: 12 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2015 1:49 AM |
| Notes: 主發酵16.5度十天後轉桶, 熟成溫度 12.8 |
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Ipa 9
|
California Common Beer
|
6 Gallons |
1.072 |
1.018 |
7.06 |
67.66 |
6.3 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.4 |
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: 10/19/2015 5:00 AM |
| Notes: |
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|
Rhubarb Raspbeer
|
Witbier
|
5.5 Gallons |
1.047 |
1.008 |
5.11 |
16.65 |
3.69 °L
|
1.7K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2016 2:06 AM |
Notes: Fruit addition details:
- Add Rhubarb at Flame Out.
- Chill wort to 170*F
- Add Raspberry puree
- Hold at 170*F for 20 minutes
- Continue with immersion chill to 70*F
Won silver in the fruit beer category for a ladies homebrew competition! BJCP Judges notes:
Judge1: I'd enjoy slightly more body and dryness; I'd suggest adding flaked barley to acheive both ends.
Judge 2: I would have liked a tad more body and perceived alcohol - can you increase your grain bill somewhat? |
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Dizzy Doris
|
Czech Premium Pale Lager
|
25 Litres |
1.057 |
1.016 |
5.35 |
31.67 |
4.19 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 7 ° C |
Priming Method: co2 |
Priming Amount: 1.91 bar |
Creation
Date: 11/7/2021 9:24 PM |
Notes: Fermentation:
Start at 7C and allow to free rise to 10C.
Hold for 18 days or until 1.020
Rise to 16C - D Rest until clear
Drop to 1-0C over 6 days - approx. 2C per day
Lager 28 days as close to 0C as possible
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A Blonde Walks Into A Bar (Updated)
|
Blonde Ale
|
5 Gallons |
1.05 |
1.012 |
4.92 |
15.64 |
5.8 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 2/11/2020 4:38 PM |
Notes:
Original recipe FG=1.011 ABV 4.7
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Modelo Negra Clone
|
International Dark Lager
|
3 Gallons |
1.056 |
1.014 |
5.55 |
22.61 |
21.33 °L
|
1.7K |
1 |
|
|
Author:
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Gold-Coyne
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2019 9:00 PM |
| Notes: |
|
|
Blueberry Lager
|
American Lager
|
11 Gallons |
1.044 |
1.006 |
5.04 |
11.12 |
4.1 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2018 9:40 PM |
Notes: Water it down to 11 gallons or 1.044
Blueberry extract to taste. |
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|
New Glarus Belgian Red
|
American Light Lager
|
5.5 Gallons |
1.017 |
1.005 |
1.59 |
18.84 |
6.4 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.013 |
Efficiency: 35 |
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: 3/4/2018 12:01 AM |
Notes: SRC: https://www.homebrewersassociation.org/homebrew-recipe/new-glarus-brewing-belgian-red-ale/
Mash grains at 156° F (69° C) for one hour. Sparge and lauter to collect 4.5 gallons (17 L). Add hops and boil one hour. Chill 4 gallons (15 L) wort to fermentation temperature, pitch yeast and ferment at 65° F (18.3° C).
When terminal gravity has been reached, rack aproximately 4 gallons (15 L) finished beer onto 1 gallon (3.79 L) cherry juice. Allow secondary fermentation to commence at 65° F for one week or until finished. Chill to 32-35° F (0-1.6° C) if possible and lager for four to six weeks. Add oak chips during the last week, if using, but monitor the beer closely…you don’t want too much oak flavor to come through. Bottle in heavy Champagne-style 750 mL bottles with 0.75 cup corn sugar per 5-gallon batch, or keg with moderate to high carbonation. |
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New England Candy IPA
|
American IPA
|
12 Gallons |
1.069 |
1.019 |
6.93 |
92.4 |
6.25 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 85 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2017 2:49 AM |
Notes: 1.25 qt/lb mash thickness.
Single infusion mash at 152F for 90 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water. At start of sparge add First Wort Hops to the boil kettle to let them steep as the wort is collected. Collect 13.9 gallons.
Boil for 60 minutes, adding Whirlfloc and hops per schedule at 15 and 5 minutes left.
Once boil is completed, quickly chill the wort to 180F (a copper immersion chiller works well - even the cheapest 25' x 3/8" immersion chiller will only take 2-3 minutes to chill from 212F to 180F).
On the control panel, switch the BOIL PID to AUTO mode and set the temperature to 180F. This will hold the wort at 180F. Do not worry if you undershot the 180F target temperature slightly when chilling with the immersion chiller. The control panel will quickly raise the temperature back to 180F and hold.
Add the steeping hops, put on the kettle lid, and wait 30 minutes. There is no need to stir the wort during this time. The control panel will fire the heating element periodically to maintain the 180F temperature which also gently stirs the wort through convection currents.
After the 30 minute steep turn off the heating element and chill the wort quickly to 66F (I use a CFC).
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds.
Pitch yeast and ferment at 68F (wort temperature). I use stainless fermenting buckets in wine fridges.
Assuming you did not underpitch the yeast, after 24 hours you should be at high krausen (highest point of foaming). Add dry hops #1 directly to the fermenter.
Continue to ferment at 68F (wort temperature) until at approximately 1.020 (5 points from final gravity) and then raise the temperature to 70-72F until finished. In my case I simply turn off the fermenting fridges and allow the wort to temperature to naturally rise to room temperature. Fermentation should be complete in about 7-8 days total.
Rack to CO2 purged brite tanks (I like to use two 5 gallon glass carboys) and add dry hops #2. Do not use finings such as gelatin.
After 3 days in the brite tanks package as you would normally. I rack to CO2 purged kegs and carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the fruity hop and subtle malt flavours shine through. I chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks the kegs will be carbonated and ready to serve. Like all hop forward beers this NEIPA is best consumed fresh and young. |
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First Festbier
|
Festbier
|
20 Litres |
1.055 |
1.011 |
5.7 |
22.19 |
5.99 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 1/31/2017 3:36 PM |
| Notes: |
|
|
Imperial Bourbon Barrel Oak Aged Smoked Wheat Oatmeal Vanilla Coffee Chocolate Milk Stout
|
Imperial Stout
|
3 Gallons |
1.092 |
1.025 |
8.78 |
29 |
40.59 °L
|
1.7K |
1 |
|
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Author:
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|
peterj
|
|
| Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
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: 9/30/2016 12:55 PM |
| Notes: BBASICC Oatmeal Milk Stout |
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Nanny State Alkoholfri (med Ca. 30 % Redusert Humlemengde)
|
Blonde Ale
|
25 Litres |
1.008 |
1.003 |
0.65 |
34.68 |
7.51 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.007 |
Efficiency: 75 |
Mash Thickness: 3.5 |
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: 9/20/2016 8:48 AM |
| Notes: Iflg. Brewdog skal denne ha ABV 0,5 %, IBU 55, SRM 15, OG 1.007 og FG 1.005 med Wyeast - American Ale 1056. De skriver at gjæren har en "Attenuation level" på 28,6 %. Legger jeg dette inn manuelt så får jeg 0,35 % ABV. Bruker jeg det som er gjennomsnitt for gjærtypen (75%) får jeg 0,87 % ABV. |
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Cranky Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.051 |
1.013 |
4.98 |
23.62 |
19.33 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: Corn sugar |
Priming Amount: .75 cups |
Creation
Date: 5/18/2013 9:20 PM |
Notes: Steep all grains for 45 minutes. Sparge with .5 gallons tap water previously boiled and at 160 degrees.
Bring steep water to boil, add lme and hallertau hops. Boil 45 minutes and add fuggle boiling hops for final 15 minutes.
Chill in ice bath, pour into carbon with 2 gallons cold water in place. Pitch at 75 degrees with Whitbread Ale Yeast
Ferment for 1.5 weeks, rack into secondary for additional week. Bottle as usual with .75 cups corn sugar. |
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Ian Thorpe's Sparkling Aussie Ale
|
Australian Sparkling Ale
|
11.4 Litres |
1.048 |
1.013 |
4.61 |
31 |
5.92 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 4/1/2016 1:17 AM |
| Notes: |
|
|
American Wheat/Rye Beer
|
American Wheat Beer
|
6.5 Gallons |
1.046 |
1.011 |
4.58 |
15.72 |
5.75 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 12/14/2015 10:47 PM |
Notes: Not-Quite Amber Waves of Grain
5 gallons
OG 1.044
FG: 1.012
IBU: 25
SRM: 4
ABV: 4.2
-Mash @ 152 for 60 minutes
-Vorlauf until clear
-Sparge @ 170 to attain volume
-Boil for 60
-Ferment @ 68 deg
-Carb @ 2.8 volumes
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Grumpy Bunny
|
Specialty IPA: Red IPA
|
6.75 Gallons |
1.061 |
1.014 |
6.13 |
50.35 |
13.32 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
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: 9/30/2015 11:30 PM |
| Notes: |
|
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Nelson Sauvin Saison
|
Saison
|
5.5 Gallons |
1.062 |
1.011 |
6.75 |
37.25 |
4.24 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2015 11:32 PM |
| Notes: |
|
|
Holly (Christmas Ale)
|
Specialty Beer
|
5.5 Gallons |
1.078 |
1.019 |
7.75 |
38.81 |
20.27 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/19/2015 7:09 PM |
| Notes: |
|
|
Boonies LCPA Clone
|
Mild
|
23 Litres |
1.041 |
1.008 |
4.32 |
8.1 |
6.4 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 15 |
Boil Gravity: 1.085 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2015 8:14 AM |
| Notes: |
|
|
American Raspberry Wheat
|
No Profile Selected |
6 Gallons |
1.05 |
1.013 |
4.95 |
14.15 |
2.76 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2011 6:28 PM |
| Notes: |
|
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