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Mayburg Hazy
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Specialty IPA: New England IPA
|
19 Litres |
1.058 |
1.012 |
6.07 |
33.22 |
6.3 °L
|
459 |
0 |
|
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|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/29/2021 6:34 PM |
Notes: Add the dry hops when gravity gets to about 1.02ish with about three days left of fermentation.
Ferment at 20 degrees. |
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HBC 638 EXP
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Specialty IPA: New England IPA
|
5.5 Gallons |
1.07 |
1.02 |
6.63 |
36.82 |
4.68 °L
|
459 |
1 |
|
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| Boil
Size: 6.65 Gallons |
Boil Time: 70 |
Boil Gravity: 1.062 |
Efficiency: 72 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 10.1 psi |
Creation
Date: 4/13/2025 8:38 PM |
| Notes: HAZY FOR RYAN |
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TropSquatch NEIPA
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Specialty IPA: New England IPA
|
10.5 Gallons |
1.063 |
1.017 |
6.05 |
1481.99 |
6.8 °L
|
459 |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1 |
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: 1/13/2024 10:38 PM |
| Notes: |
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NeroNut Stout
|
No Profile Selected |
7 Gallons |
1.092 |
1.018 |
9.7 |
40.79 |
44.61 °L
|
459 |
0 |
|
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Author:
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| Boil
Size: 8.74 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/16/2023 4:10 AM |
| Notes: Add 6 Vanilla beans, combo of toasted coconut and raw coconut flakes. |
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Lemon Shandy
|
No Profile Selected |
3 Gallons |
1.045 |
1.009 |
4.7 |
19.85 |
4.26 °L
|
459 |
1 |
|
|
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| Boil
Size: 3.54 Gallons |
Boil Time: 30 |
Boil Gravity: 1.038 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/12/2023 2:42 PM |
| Notes: |
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Vinterblomst
|
Specialty IPA: New England IPA
|
27 Litres |
1.064 |
1.019 |
5.85 |
50.42 |
3.94 °L
|
459 |
1 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: co2 |
Priming Amount: 0.77 bar |
Creation
Date: 1/3/2023 7:58 PM |
| Notes: |
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NEIPA
|
Specialty IPA: New England IPA
|
11 Gallons |
1.071 |
1.017 |
7.5 |
33.68 |
5.08 °L
|
459 |
1 |
|
|
|
| Boil
Size: 13.48 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 10.2 psi |
Creation
Date: 12/27/2022 4:09 PM |
| Notes: |
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HAZY DIPA Fall '22
|
Specialty IPA: New England IPA
|
248 Gallons |
1.081 |
1.015 |
8.68 |
28.57 |
5.62 °L
|
459 |
0 |
|
|
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| Boil
Size: 263 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 67 |
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: N/A |
Creation
Date: 11/8/2022 7:54 PM |
| Notes: |
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Rye Forest Lagers? #8
|
No Profile Selected |
20 Litres |
1.047 |
1.006 |
5.34 |
40.5 |
23.17 °L
|
459 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/14/2022 6:20 AM |
| Notes: |
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P&T BS
|
Specialty IPA: New England IPA
|
25 Litres |
1.062 |
1.015 |
6.08 |
42.79 |
5.85 °L
|
459 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 72 |
Mash Thickness: 4 |
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: 12/15/2021 10:16 PM |
| Notes: |
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Dave's Dr Smurto Golden Ale 10/9/19
|
No Profile Selected |
23 Litres |
1.048 |
1.009 |
5.19 |
36.01 |
8.47 °L
|
459 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2019 2:02 AM |
| Notes: |
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NEIPA 9/25/21
|
Specialty IPA: New England IPA
|
35 Gallons |
1.084 |
1.025 |
7.71 |
63.39 |
5.41 °L
|
459 |
0 |
|
|
|
| Boil
Size: 36.13 Gallons |
Boil Time: 45 |
Boil Gravity: 1.081 |
Efficiency: 85 |
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: 9/21/2021 2:04 PM |
| Notes: |
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Super Schlitzy
|
No Profile Selected |
11 Gallons |
1.052 |
1.016 |
4.78 |
30.16 |
3.26 °L
|
459 |
0 |
|
|
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| Boil
Size: 12.65 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2020 2:11 AM |
Notes: (5 gallons/19 L, all-grain)
OG = 1.046 FG = 1.010
IBU = 30 SRM = 3 ABV = 4.7%
“The beer that made Milwaukee famous,” and the beer that your father probably used to drink. This is a clone recipe of the 60s-era Schlitz, when Schlitz was the largest brewery in the world and before the infamous “reformulation” done in the 1970s.
Ingredients
5.5 lbs. (2.5 kg) North American Pilsner malt
2 lbs. (0.91 kg) 6-row pale malt
2 lbs. (0.91 kg) flaked maize
1.75 AAU Cluster hops (60 min.) (0.55 oz./16 g at 7% alpha acids)
1.75 AAU Cluster hops (10 min.) (1.1 oz./32 g at 7% alpha acids)
1/4 tsp. calcium chloride
1/4 tsp. gypsum
1 tsp. Irish moss (15 min.)
Wyeast 2035 (American Lager) or White Labs WLP840 (American Lager) yeast (3 qt./~3 L yeast starter)
1 cup (200 g) dextrose (if priming)
Step by Step
This recipe calls for a multi-step mash infusion schedule. Starting with RO water, add the calcium chloride and the gypsum. Dough-in the grains at 113 °F (45 °C) with 14.3 qts. (13.5 L) of water. Immediately begin heating mash to 145 °F (63 °C). Stir mash while heating. Rest for 15 minutes at 145 °F (63 °C), then heat mash to 154 °F (68 °C) and rest for 30 minutes (or until iodine test shows negative). Heat to 167 °F (75 °C) and transfer to lauter tun. Let mash sit for 5 minutes, then recirculate for 20 minutes (or until clear). Sparge with 170 °F (77 °C) water and collect roughly 5 gallons (19 L) of wort, add 1.5 gallons (5.7 L) of water and bring to a boil. Boil for 90 minutes, adding hops and Irish moss as indicated. Cool wort to 55 °F (13 °C), transfer to fermenter, aerate thoroughly and pitch yeast. Let ferment at 55 °F (13 °C) until fermentation slows, then allow temperature to rise to 60 °F (16 °C). After three days (or after sampling the beer and detecting no diacetyl), separate beer from yeast, cool beer to 40 °F (4.4 °C) and begin lagering. Allow to lager for 6 weeks, then keg and force carbonate to 2.6 volumes of CO2.
Partial mash option:
Replace the Pilsner malt from the recipe with 3 lbs. (1.4 kg) Pilsen dried malt extract and 0.5 lb. (230 g) of corn sugar. Heat 6 quarts (5.7 L) water to 164 °F (73 °C) and submerge crushed 6-row and flaked maize in a large steeping bag. Stir and then let partial mash rest, starting at 153 °F (67 °C) for 45 minutes. While the partial mash is resting, heat 1 gallon (3.8 L) of water to a boil in your brewpot and heat 5.5 qts. (5.2 L) of water to 180 °F (82 °C) in a large soup pot. Recirculate about 2 qts. (2 L) of wort, then run off first wort and add to boiling water in brewpot. Add the 180 °F (82 °C) water to the cooler until liquid level is the same as before. Stir grains, let rest 5 minutes, then recirculate and run off wort as before. Add corn sugar and bring wort to a boil. Once hot break forms, add hops and boil for 60 minutes. Follow the remaining portion of the all-grain recipe.
Written by Chris Colby |
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Historic-ish Bdg (1850-1910) Brewed: ____
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No Profile Selected |
5.5 Gallons |
1.048 |
1.002 |
6.04 |
50.03 |
3.25 °L
|
459 |
0 |
|
|
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| Boil
Size: 7 Gallons |
Boil Time: 240 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/18/2020 4:10 AM |
Notes: 5 hour boil
cool in kettle
pitch mixed culture next day
step mash (historically turbid)
ferment ambient temp (could start cooler, mid 60s if possible)
age ~6 months (ideally tart/vinous) |
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Anthem
|
Specialty IPA: New England IPA
|
5 Gallons |
1.069 |
1.019 |
6.6 |
41.61 |
5.03 °L
|
459 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2020 7:04 PM |
| Notes: |
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West Bryson Road 001
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Specialty IPA: New England IPA
|
15.9 Litres |
1.058 |
1.012 |
6.02 |
44.34 |
5.93 °L
|
459 |
0 |
|
|
|
| Boil
Size: 16.6 Litres |
Boil Time: 30 |
Boil Gravity: 1.056 |
Efficiency: 50 |
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: 11/24/2020 2:20 PM |
| Notes: |
|
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NEIPA - El Dorado, Citra Et Mosaic (001)
|
Specialty IPA: New England IPA
|
22 Litres |
1.059 |
1.012 |
6.07 |
51.06 |
4.96 °L
|
459 |
1 |
|
|
|
| Boil
Size: 25.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 10/13/2020 6:06 PM |
Notes: Fermentation temp: 67F
Eau de départ = 20 L
Sparge = 10 L
Gravité de départ = 1,061
Problème de braker au boil pour 15 minutes
Difficulté à avoir ma température de 80 degré au whirlpool pour 15 minutes.
Gravité après 8 jours 1,014 (pas mal atteint)
Dry HOPS (6 oz) pour 3 jours. |
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068/069 - Blood Orange Wheat B / C
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No Profile Selected |
11 Gallons |
1.048 |
1.01 |
5.01 |
39.71 |
4.6 °L
|
459 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2020 5:08 PM |
Notes: https://www.atlanticbrewsupply.com/Fruit-Puree-Blood-Orange-49-oz_p_2380.html
Pilsner is from Epiphany.
Canadian wheat malt is sub for epiphany red wheat.
American is cargil wheat.
Honey is epiphany Bruehmalt.
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Billtown Cheer
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No Profile Selected |
5.5 Gallons |
1.062 |
1.016 |
6.09 |
23.68 |
20.37 °L
|
459 |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2019 2:20 PM |
| Notes: Secondary additions of peach and roasted peacans |
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Cottage Estate
|
Farmhouse/saison |
2.5 Gallons |
1.051 |
1.004 |
6.19 |
75.56 |
2.3 °L
|
459 |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.017 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Honey |
Priming Amount: 3.9 oz |
Creation
Date: 9/1/2019 5:31 PM |
| Notes: |
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