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Welcome To Hell (I Mean 2020)
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Imperial IPA
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3 Gallons |
1.082 |
1.019 |
8.2 |
45.24 |
7.5 °L
|
426 |
0 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
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: 7/23/2020 1:06 AM |
| Notes: |
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Bumbles Bounce! Winter Lager V1
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Traditional Bock
|
5.75 Gallons |
1.065 |
1.012 |
6.95 |
23.93 |
18.68 °L
|
426 |
0 |
|
|
|
| Boil
Size: 7.36 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: co2 |
Priming Amount: 9.72 psi |
Creation
Date: 11/4/2024 1:55 AM |
Notes: DESIGN POINTS :
- Considered decocting the mash, but opted not to safe effort (ha) and also didn't want this to end up too much like a dunkel
KEY STEPS:
1) Target water profile is Munich (Dark Lager), which was hard to achieve without slaked lime. Goal pH is 5.3.
2) Two-step mash schedule:
- 30-minute protein rest at 122F
- 60 minutes at 155F (bag not basket to avoid scorching)
3) Add Fermcap prior to boil.
4) Reyhdrate yeast (see below).
5) Add Whirlfloc near boil end for clarity.
6) Ferment at 55 ºF for 3 to 4 weeks.
7) Perform diacetyl rest since using Lager yeast.
8) Add PMB when kegging.
*****
YEAST REHYDRATION INFO
Source: https://fermentis.com/en/product/saflager-w-34-70/#:~:text=② With prior rehydration:,cream into the fermentation vessel .
1) Sprinkle the yeast in minimum 10 times its weight of sterile water (not RO or distilled) (~1cup since 2 packets) or boiled & hopped wort at 15 to 25°C (59°F to 77°F).
2) Leave to rest 15 minutes
3) Chilling for 15 minutes to get close to 54F
4) Gently stir and pitch the resultant cream into the fermentation vessel.
*****
FERMENTING / KEGGING
Ferment at 55F until hitting FG (watch the TILT !)
Closed transfer to keg and lager in keezer ON CO2 for 4 weeks.
*****
RECIPE INPUT:
- my dunkel recipe
- this --> https://byo.com/recipe/sam-adams-winter-lager-clone/ |
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DARK ROOM
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Dry Stout
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32 Litres |
1.052 |
1.018 |
4.46 |
15.94 |
20.83 °L
|
426 |
1 |
|
|
|
| Boil
Size: 36.86 Litres |
Boil Time: 30 |
Boil Gravity: 1.049 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: co2 |
Priming Amount: 0.69 bar |
Creation
Date: 9/30/2024 2:26 PM |
| Notes: 50 GRANMAS DE COLUMBUS NO DRY-HOPPING /NA MATURAÇÃO |
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Pilsner - Italianish
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Czech Premium Pale Lager
|
5.5 Gallons |
1.051 |
1.013 |
4.95 |
34.2 |
3.89 °L
|
426 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: dextrose |
Priming Amount: 6.3 oz |
Creation
Date: 6/19/2023 9:43 PM |
Notes: For 170 Mash out, pulled bag heated water to 172 and put grains back in water. temp was closer to 162F so really like a step mash
After the 162 for 20min sparked with 2gallons at 170C
Squeezed bag before and after sparring.
Post boil gravity was right on at 1.051
Fermentation started from ~1L of lutra kviek from starter decanted down to a few hundred pls
Decided to dry hop on day 6-fermentation was pretty much done. Shooting for more of an Italian pilsner style |
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Saisson
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Witbier
|
9 Litres |
1.059 |
1.006 |
6.98 |
122.38 |
8.63 °L
|
426 |
0 |
|
|
|
| Boil
Size: 14.97 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 5/6/2023 11:51 PM |
| Notes: |
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Lutra Pilsner
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International Pale Lager
|
1.75 Gallons |
1.053 |
1.011 |
5.51 |
29.23 |
6.14 °L
|
426 |
0 |
|
|
|
| Boil
Size: 1.8 Gallons |
Boil Time: 15 |
Boil Gravity: 1.052 |
Efficiency: 70 |
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: 1/5/2023 4:57 PM |
| Notes: Very good for a classic “beer” beer. Might be interesting to up the gypsum a bit for a drier finish. |
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Pennsbury Wheat
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American Wheat Beer
|
5.5 Gallons |
1.055 |
1.012 |
5.53 |
27.2 |
6.18 °L
|
426 |
0 |
|
|
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| Boil
Size: 7.05 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 4/22/2022 2:17 PM |
| Notes: |
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Skkkkkrrrrrr
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Extra Special/Strong Bitter (ESB)
|
5 Litres |
1.051 |
1.012 |
5.12 |
34.99 |
12.86 °L
|
426 |
0 |
|
|
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| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 80 |
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: 4/22/2021 5:15 AM |
| Notes: |
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Western Underpants
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American Pale Ale
|
21 Litres |
1.057 |
1.014 |
5.62 |
33.89 |
4.4 °L
|
426 |
0 |
|
|
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| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 9/16/2020 3:56 AM |
| Notes: |
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Raison D'Saiaon
|
Saison
|
4.5 Litres |
1.074 |
1.005 |
9.08 |
24.25 |
4.53 °L
|
426 |
0 |
|
|
|
| Boil
Size: 8.74 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 42.1 g |
Creation
Date: 9/5/2020 7:28 AM |
| Notes: |
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Baltic Porter
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Baltic Porter
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5.5 Gallons |
1.072 |
1.018 |
7.05 |
30.45 |
24.14 °L
|
426 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
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: 3/24/2018 11:27 PM |
| Notes: |
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Chris's Roggenbier
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Roggenbier (German Rye Beer)
|
5.5 Gallons |
1.051 |
1.006 |
5.9 |
17.96 |
28.76 °L
|
426 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: dextrose |
Priming Amount: 4.5 oz |
Creation
Date: 5/3/2020 12:49 PM |
| Notes: |
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Easy-peasy Pale Ale
|
American Pale Ale
|
11 Gallons |
1.052 |
1.009 |
5.67 |
42.71 |
4.83 °L
|
426 |
2 |
|
|
|
| Boil
Size: 12.2 Gallons |
Boil Time: 30 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2019 2:58 PM |
| Notes: |
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AmeriEuro Lager
|
International Pale Lager
|
5.5 Gallons |
1.053 |
1.011 |
5.54 |
16.39 |
3.31 °L
|
426 |
0 |
|
|
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| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.24 psi |
Creation
Date: 10/14/2019 7:43 PM |
Notes: BIAB euro lager using pilsner malt and HBC472.
Strike of 5 gallons @160.1F to get 151F mash temp.
0.9 gallons loss due to grain absorption.
Need approx 7.25 gallons in BK to net 5.5 gallons after 1 hour boil.
"Sparge" volume of 3.5 gallons should be adequate. |
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Perfect Pumkn' Ale
|
Holiday/Winter Special Spiced Beer
|
3.3 Gallons |
1.069 |
1.023 |
6.07 |
23.57 |
12.54 °L
|
426 |
0 |
|
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Author:
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| Boil
Size: 4.82 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: N/A |
Creation
Date: 10/10/2019 10:06 PM |
| Notes: |
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Iti Malia Beer Lacração
|
Belgian Blond Ale
|
16 Litres |
1.056 |
1.012 |
5.84 |
22.65 |
5.07 °L
|
426 |
0 |
|
|
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| Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
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: 3/5/2019 7:10 PM |
| Notes: |
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El Comet IPA
|
American IPA
|
5.5 Gallons |
1.061 |
1.01 |
6.61 |
43.25 |
6.09 °L
|
426 |
0 |
|
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2019 8:36 PM |
| Notes: |
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Kaitlyn's Kolsch
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Kölsch
|
5.5 Gallons |
1.046 |
1.01 |
4.66 |
21.74 |
3.01 °L
|
426 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
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: 11/10/2018 6:03 PM |
| Notes: |
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Albert Einstein
|
German Pils
|
16 Litres |
1.055 |
1.009 |
6.1 |
37.23 |
3.84 °L
|
426 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 40 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/22/2018 8:14 AM |
| Notes: |
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Chocolate Bourbon Porter
|
Robust Porter
|
12 Litres |
1.064 |
1.018 |
6.08 |
25.18 |
33.2 °L
|
426 |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: Corn sugar |
Priming Amount: N/A |
Creation
Date: 7/29/2018 7:44 AM |
Notes: Have a bunch of pale chocolate laying around and exactly 125g of regular chocolate, so I thought I'd try combining them here.
I want this to be a bit sweet and not too roasty. Not sure how it will turn out.
Soaked 2 vanilla beans and 60g cacao nibs in 130ml of Maker's Mark for 14 days, pour through coffee filter into secondary 7 days before bottling |
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